Oven Braised Chicken with Peppers and Olives

This one-pan wonder is loaded with flavor and lots of fiber-rich veggies Feel free to toss in some canned artichoke hearts, if you like.

PREP TIME: 15 minutes
COOK TIME: 1 hours 0 minutes

1 pound bone-in, skin-on chicken thighs or legs (or a combination)
1 cup flour
2 tablespoons olive oil, divided
1 medium yellow onion, chopped
1 red or yellow bell pepper, cored, seeded and thinly sliced
3 cloves garlic, minced
1 cup pitted kalamata olives
1 14-ounce can chopped tomatoes with juice
1/2 cup dry white wine or chicken stock
1/2 cup fresh Italian parsley, chopped
Salt and pepper, to taste

Preheat your oven to 400 F.

Heat a large, cast-iron skillet to medium-high and add 1 tablespoon oil. Dredge chicken pieces in flour and shake off excess. Season with salt and pepper. Sear chicken pieces on all sides until they begin to brown; you do not want to cook the chicken through at this point. Once chicken is browned, remove from pan and set aside.

Add remaining tablespoon of oil to pan and add onions and peppers. Sauté until vegetables just begin to soften, about 5 minutes Add garlic and cook for one more minute. Deglaze the pan with the wine or stock, making sure to scrape up the brown bits from the bottom of the pan with a wooden spoon. Add in tomatoes with juice, olives and parsley; stir to combine. Add chicken pieces back into pan and roast in the oven for 45 minutes, or until the juices of the chicken run clear. Season with salt and pepper to taste and serve immediately.