15 minutes
Cook Time
60 minutes
Cooking Level


  • 3 dry pints Pure Flavor® Juno® Bites Red Grape Tomatoes, chopped
  • 1 yellow Pure Flavor® Sweet Bell Peppers, chopped
  • 1 red Pure Flavor® Sweet Bell Peppers, chopped
  • 1 orange Pure Flavor® Sweet Bell Peppers, chopped
  • 6 chicken thighs, bone-in and skin-on
  • 1 red onion, chopped
  • 1 carrot, peeled and chopped
  • 1 cup mushrooms, sliced
  • 1 cup chicken stock
  • ½ cup white wine
  • ¼ cup kalamata olives, pitted
  • 4 garlic cloves, chopped
  • 2 tbsp olive oil
  • 2 tbsp dried oregano leaves
  • 2 tbsp parsley, chopped
  • Salt and pepper to taste
  • 1 loaf crusty sourdough bread, optional


Step 1

Heat 1 tablespoon of olive oil in a large, non-stick frying pan over medium-high heat. Cook the chicken for 2 minutes each side. Remove & set aside.

Step 2

Add remaining 1 tablespoon oil to pan. Add onion and cook until soft. Add mushrooms and cook for 4 minutes, then transfer to a bowl.

Step 3

Add tomatoes and garlic to pan, cook for 4 minutes. Add peppers and carrots and cook for additional 2 minutes. Then add wine and simmer for 5 minutes.

Step 4

Return chicken and mushrooms to the pan. Add stock, olives and oregano. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.

Step 5

Uncover and simmer for an additional 20 minutes. Garnish with parsley and serve with bread, optional.

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