2 servings, with seconds for one person

3 chicken breast halves, boneless, each sliced crosswise into fourths
1 TBSP Oilerie Spicy Italian olive oil
2 TBSP Oilerie lemon olive oil

3-4 TBSP Oilerie lemon olive oil
1 large sweet, or red, or Vidalia onion, chopped very finely
5-7 cloves garlic, finely chopped, to taste
1- 14 ounce can diced tomatoes, with juice; can use variety with added herbs, or 6-7 Roma tomatoes, fresh, peeled and seeded
1- 1 ½ teaspoons Herbes de Provence, to taste
1 tablespoon chopped fresh basil, or 1 teaspoon dried
½ teaspoon Curt’s table seasoning
1 bay leaf
1 cup dry vermouth

½ cup pitted Kalamata or Nicoise olives, halved
1 can artichoke hearts, drained and halved (optional)
½ cup crumbled feta cheese, optional

Salt and fresh ground pepper, to taste

• In a deep skillet, heat lemon olive oil over medium heat.
• Add onion, and cook on medium-low until soft and translucent- but not browned, stirring often. This may take 15 minutes or more. Watch carefully here.
• Add garlic, tomatoes and seasonings, and cook, uncovered, for 15 minutes on low.
• Stir often, and keep on simmer until needed.


• While above is simmering, heat lemon olive oil+ spicy Italian olive oil over medium-high heat in a second, large pan.
• Brown chicken breast pieces in a single layer, turning often, until browned. Brown in batches if they don't fit in a single layer. They should be a dark golden-to-medium brown, bordering on getting crispy in spots.
• When chicken is browned, place on a dish over paper towels, to absorb grease.
• When all chicken pieces are browned, pour out excess oil from chicken browning skillet, and add vermouth, cooking on medium to low, to reduce by half and dissolve browned bits.
• Off heat, add chicken back to pan, and pour tomato-onion mixture over chicken pieces.
• Simmer over low heat, covered, for 20 minutes.
• Add olives and optional artichoke heart halves.
• Uncover and simmer uncovered, for an additional 10-15 minutes, until very little pink liquid remains, stirring occasionally.
• Turn chicken pieces several times while cooking.
• Remove bay leaf.
• Serve chicken pieces with generous serving of sauce.
• Top with 2-3 TBSP of feta cheese crumbles for each chicken breast piece served.

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