This dish was inspired by a memorable dinner at Bev’s. Over time, it has evolved into a delightful combination of chicken, caramelized onions, bell peppers, Kalamata olives, and mushrooms.

If you’d like a vegetarian version, replace the chicken with tofu (I suggest air-frying the tofu first). The jarred bell peppers impart the dish’s distinctive flavor, and adding other vegetables is optional.

Ingredients:

• 2 packages of chicken thighs with skin (from Trader Joe’s, each containing 3-4 thighs)
• Salt and pepper, to taste
• ½ head of garlic, peeled and smashed
• 1 large sweet onion (as big as your hand), chopped
• 2 tomatoes, chopped
• 1 jar of charred bell peppers (from Trader Joe’s), cut into pieces (include all the brine)
• 1 jar of kalamata olives in brine (from Trader Joe’s), reserve half of the brine
• Mushrooms (quantity to your liking)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Chicken:
   • Season the chicken thighs with salt and pepper.
     • Optional: Debone the thighs for easier eating.
2. Caramelize the Onions:
   • Heat a large, deep non-stick skillet or braiser over medium high heat.
   • Add a drizzle of olive oil to the skillet.
   • Add the chopped sweet onion.
   • Cook until some onions are turning brown and caramelized, stirring occasionally.
3. Cook the Chicken:
   • Push the onions to the side of the skillet.
   • Place the chicken thighs in the skillet, skin side down.
   • Cook without moving them for about 5 minutes to render the fat and crisp the skin.
   • Check for a golden-brown color; if not achieved, cook for a few more minutes.
   • Flip the chicken and cook for an additional 2 minutes on the other side.
4. Add Garlic and Tomatoes:
   • Add the smashed garlic to the skillet.
     • Note: Adding garlic at this stage prevents it from burning and turning bitter.
   • Stir in the chopped tomatoes.
5. Incorporate Peppers and Brines:
   • Add the cut charred bell peppers along with all their brine.
   • Pour in half of the brine from the kalamata olives.
     • Reserve the olives to add later, preserving their flavor.
6. Add Mushrooms:
   • Stir in the mushrooms.
   • Mix all the ingredients well to combine the flavors.
7. Simmer:
   • Taste the mixture before adding any additional salt, as the brines are salty.
   • Adjust seasoning if necessary.
   • Let the dish simmer at Medium heat for about 20 minutes, or until the sauce reduces and thickens.
8. Add Olives:
   • Stir in the kalamata olives.
     • Adding them near the end retains their distinct taste.
9. Garnish and Serve:
   • Sprinkle chopped fresh parsley over the dish before serving.
   • Enjoy hot, with crusty bread or rice to soak up the sauce.