Chicken Breasts With Tomato, Red Pepper and Thyme

• 4 boneless skinless whole chicken breasts, halved, about 1 1/2 pounds
• Salt and freshly ground pepper to taste
• 8 ripe plum tomatoes, about 1 1/4 pounds
• 2 tablespoons olive oil
• 1 tablespoon finely chopped garlic
• 1/2 cup finely chopped onion
• 1 large red sweet pepper, cored, seeded and cut into 1/2-inch cubes
• 2 tablespoons red-wine vinegar
• 1/4 cup fresh or canned chicken broth
• 12 small imported black olives
• 1 bay leaf
• 8 sprigs fresh thyme or 1 teaspoon dried

1. Sprinkle the chicken with salt and pepper.
2. Drop the tomatoes in a kettle of boiling water and let them remain for 10 seconds.
3. Drain and peel.
4. Cut them into 1-inch cubes.
5. There should be about 3 cups.
6. Heat the oil in a skillet and add the chicken pieces.
7. Cook over medium-high heat until golden brown on one side, about 2 minutes.
8. Turn the chicken pieces and brown for about 1 minute.
9. Add the garlic, onion and red pepper.
10. Cook and stir briefly until the vegetables are wilted.
11. Add the vinegar, chicken broth, tomatoes, olives, bay leaf and 4 sprigs of the thyme.
12. Cover tightly, lower heat and cook, simmering for 15 minutes.
13. Uncover and cook 5 minutes more.
14. Remove the bay leaf and thyme sprigs.
15. Serve immediately with the remaining thyme sprigs for garnish.

chicken breasts, salt, tomatoes, olive oil, garlic, onion, red sweet pepper, redwine vinegar, chicken broth, black olives, bay leaf, thyme

Taken from cooking.nytimes.com/recipes/3753 (may not work)