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1
Rinse the chicken well and pat dry with paper towels.
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2
Season generously with salt and pepper on all sides.
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3
In a large frying pan over medium-high heat, heat 2 T olive oil.
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4
Working in batches to avoid overcrowding of the pan, add the chicken and brown on all (3) sides, 3-5 minutes per side. Transfer to a bowl and set aside. NOTE: Properly browned & seared chicken ensures that the red wine will not seep into the chicken and discolor the breast meat.
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5
Add the remaining 2 T of olive oil.
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6
Add the onions and saute' until softened and lightly browned, about 5 minutes.
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7
Add the mushrooms and bell peppers and saute' until slightly softened, 3-4 minutes longer.
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8
Add the garlic and cook for 1 minute longer.
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9
Pour the red wine into the pan. Bring to a boil, scraping up any browned bits from the bottom of the pan with a wooden spoon.
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10
Add the tomatoes with their juices, tomato paste, parsley, basil and oregano.
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11
Season with salt and pepper if desired.
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12
Reduce the heat to med-low and simmer until the sauce is slightly thickened, about 10 minutes.
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13
Add the reserved chicken along with any accumulated juices back into the pan. Cover and braise, reduce heat to the lowest setting & simmer gently until the chicken is cooked through and opaque in color. About 20 minutes. I usually flip the breast over to ensure that the meat is cook through & through. NOTE: depending on the size of the breasts, this may take longer. Do not cover, the sauce will turn out very watery. If it becomes too thick, you need to add a bit some chicken stock or water.
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14
Add the vinegar and olives. Cook until the olives are heated through, about 3 minutes.
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15
Taste and adjust seasoning.
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16
At this point I like to debone & remove the skin to make it easier to eat at the table.
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17
Serve in warmed shallow bowls over white rice. Enjoy.
