Braden Family Cookbook

Chuck Braden

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2 - 3 pounds chicken, bones in but skin off (breasts, thighs, etc.) Cut into about 8 pieces
Fresh ground pepper
1/4 cup olive oil
2 lg onions cut lengthwise then into 1/4 inch strips
2 cloves garlic finely chopped or minced
3 small sweet red peppers (green may be substituted), seeded, de ribbed and cut into 1/4 inch strips about the same size as the onions
cup finely chopped ham
6 medium tomatoes, seeded, peeled and finely chopped
6 pitted black olives (good quality) cut in half
6 pitted green olives (good quality) cut in half

Dry the chicken and lightly salt and pepper.  Put oil in heavy skillet and brown over moderate heat.  Transfer chicken pieces to a plate.  Add onions, garlic, peppers and ham to the pan and cook until onion is wilted.  Add the tomatoes to pan and cook until the mixture is thick enough to hold its shape in a spoon.  Add chicken pieces pack to pan and coat all with the sauce.  Cover and simmer on low heat for 25 - 30 minutes until chicken is tender but not falling apart.  Add olives and taste for seasoning. 

Serves about four.


Options:         good crusty French bread, good olive oil

light salad greens w/ good vinaigrette

light red wine - Beaujolais or a medium dry white wine, Pinot Gris, etc.