4# Chicken Parts
Kosher Salt & Fresh Ground Pepper to taste
6 Tablespoons Olive Oil
8 Fresh Green & Red Peppers, sweet & a little hot
2 Medium Spanish Onions, halved & sliced
2 Large Garlic Cloves, sliced
1 Teaspoon Fresh Thyme ( or ˝ teaspoon dried thyme)
12 Large, Fat Green Greek or Italian Olives, pitted & chopped
˝ Cup Amontillado Sherry
˝ Cup Chicken Stock
2 Tablespoons Fresh Squeezed Orange Juice

Trim the fat and skin from your chicken pieces. Sprinkle with salt and lots of pepper. Heat up your cast iron skillet, over medium-high heat, and add in 4 tablespoons of oil. When hot fry the chicken until golden brown on all sides, about 5 – 7 minutes.

While that cooks, slice up the peppers into 1/2” thick strips, trimming out the waxy inner layer.

When the chicken is done, remove and reserve the meat. Discard the fat in the pan and give it a quick wipe with a clean dishtowel. Preheat the oven and add in the remaining oil to your skillet. Gently sauté your onions and garlic, over medium-low heat, until they are softened but do not let them brown. This can take about 10-15 minutes. Now add in the peppers and the thyme, continue stirring and cook until the peppers are also softened. This can take another 10-15 minutes. Mix in the olives.

Place the chicken in an ovenproof casserole or dish. Pile the peppers, onions and olives on the chicken pieces. Deglaze the skillet with the sherry, chicken stock and orange juice. Be sure to scrape up as much as you can off the bottom of the skillet. Once it all comes to a nice boil, pour this over the chicken pieces.

Bake for about 30 minutes (less is boneless) until done.