Chicken Thighs With Black Olives And Red Peppers

• 1 (7-ounce) bottle roasted red bell peppers
• 1 tablespoon olive oil
• 2 1/2 cups coarsely chopped leeks (about 3 large)
• 8 (4-ounce) bone-in chicken thighs, skinned
• 1 tablespoon chopped fresh thyme
• 1 teaspoon dried rubbed sage
• 3/4 teaspoon salt, divided
• 1/2 teaspoon Hungarian sweet paprika
• 1 cup fat-free, less-sodium chicken broth
• 3/4 cup kalamata olives, pitted and chopped
• 2 tablespoons fresh lemon juice
• 2 cups hot cooked orzo (about 6 1/2 ounces uncooked pasta)
• 1 tablespoon butter

1. Remove 1 roasted pepper from bottle; thinly slice pepper. Reserve remaining roasted peppers for another use.
2. Heat oil in a large nonstick skillet over medium-high heat. Add leeks to pan; saute 5 minutes or until tender. Arrange roasted red pepper strips over leeks. Arrange chicken over roasted pepper strips. Sprinkle chicken with thyme, sage, 1/4 teaspoon salt, and paprika. Gently pour the broth around chicken; bring to a boil. Reduce heat, and simmer, covered, 15 minutes. Turn chicken over; cover and simmer 10 minutes. Add olives and lemon juice to pan; stir to combine. Cook, uncovered, 8 minutes or until chicken is done.
3. Toss orzo with 1/2 teaspoon salt and 1 tablespoon butter. Serve chicken and leek mixture over hot cooked orzo.
4. Perfect wine: Chateau St. Jean Fume Blanc 2002 (Sonoma County, CA), $ This medium-bodied sauvignon blanc (fume blanc is another name for sauvignon blanc) has wonderful herbal flavors, plus a hint of vanilla and a long, vibrant finish. These provide an extravagant backdrop for the meaty, herbal flavors of the chicken. Though the dish is rather bold, the wine has enough weight, character, flavor, and crispness to stand up to it.

red bell peppers, olive oil, leeks, chicken, thyme, sage, salt, sweet paprika, chicken broth, kalamata olives, lemon juice, orzo, butter

Taken from www.myrecipes.com/recipe/chicken-thighs-with-black-olives-red-peppers (may not work)