Any meal that takes as little effort to make as this dish and still knocks your socks off is, I bet, welcome in any home. This spicy chicken dish is aromatic and delicious with the juiciest meat this side of the border.
1 tablespoon olive oil
6 skinless, bone-in chicken breasts
1 teaspoon dried oregano
3 red Italian chili peppers ribboned and seeds retained
1/2 white onion sliced with thin ringlets
3 small "on the vine" tomatoes quartered
4 large cloves garlic smashed
2/3 cup pickled jalapeño chopped
1/2 cup green olives with pimentos chopped
1 1/2 cup dry white wine
Heat the olive oil in a large skillet on High heat. While it heats, sprinkle your chicken breasts with oregano. Place your chicken breasts in the pan and cook for 8 minutes on each side.
Throw your veggies onto and around the chicken and cook until the vegetables are soft (about 5 minutes). Top with the sea salt, add the wine and bring to a boil.
Cover the skillet and lower heat to Medium. Allow to simmer for 10-15 minutes. Plate the chicken with thongs and cover the breasts with the veggies and the sauce.
Recipe Courtesy of Mark Patrick Spiecher (The Manic Cheater). Original blog post