- 1 tablespoon extra-virgin olive oil
- 4 skin-on, bone-in chicken breasts (about 1 1/2 pounds)
- 1 teaspoon dried oregano
- Kosher salt
- 1 poblano chile pepper, stemmed and seeded
- 1/2 white onion
- 1 large tomato
- 2 cloves garlic
- 1/2 cup chopped mild pickled jalapeno peppers
- 1/2 cup green olives with pimientos, roughly chopped
- 1 cup dry white wine
Heat the olive oil in a large deep skillet over high heat. Pat the chicken dry and sprinkle with the oregano and 1 teaspoon salt. Sear the chicken until well browned, about 7 minutes per side.
Meanwhile, slice the poblano into strips and thinly slice the onion. Cut the tomato into 8 wedges and smash the garlic.
Once the chicken is browned, scatter the poblano, onion, tomato, garlic, jalapenos and olives over and around the chicken. Cook until the vegetables begin to soften slightly, about 5 minutes. Sprinkle with 1/2 teaspoon salt. Add the wine and bring to a boil; cover and simmer until the chicken is cooked through and the vegetables are soft, about 10 minutes. Serve the chicken with the vegetables.
Per serving: Calories 421; Fat 22 g (Saturated 5 g); Cholesterol 109 mg; Sodium 1,304 mg; Carbohydrate 9 g; Fiber 1 g; Protein 36 g
Photograph by Antonis Achilleos
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