Tomato-Pepper Thighs

• 8 chicken thighs (about 2 lb.)
• 1 Tbsp. olive or vegetable oil
• 2 medium onions, cut into thin wedges
• 1 each: green and red pepper, cut into 1 1/2-inch chunks
• 1/2 tsp. red pepper flakes
• 1 (8 oz.) can stewed tomatoes
• 1/2 c. pitted black olives, cut in halves
• 1/4 tsp. salt

1. Remove skin from thighs.
2. In medium pan over medium-high heat, brown chicken in patches in oil for 5 minutes, turning once. Remove to plate.
3. Add onions, peppers and pepper flakes to the drippings left in the pan.
4. Cook over medium heat, stirring frequently, 5 minutes.
5. Add tomatoes, olives and salt.
6. Stir mixture to break up tomatoes.
7. Return chicken to pan; bring to a boil.
8. Reduce heat; simmer 15 minutes until chicken is no longer pink.
9. Remove cover and on high heat, boil until sauce is reduced slightly.

chicken, olive, onions, red pepper, red pepper, tomatoes, black olives, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=696507 (may not work)