Masrer at Cooking

 

 

 

  Ingredients

• 2 tablespoon(s) olive oil
• 4 clove(s) garlic, thinly sliced
• 4 cup(s) 1-inch cubed Italian bread
• 1 pound(s) skinless, boneless chicken thighs, trimmed and cut into 1-inch chunks
• Salt
• Pepper
• 3 medium (6- to 8-ounce) peppers, preferably red, yellow, and orange, very thinly sliced
• 1 medium shallot, chopped
• 3 tablespoon(s) dry sherry
• 2 tablespoon(s) water
• 1 tablespoon(s) fresh lemon juice
• 1/4 cup(s) pitted green olives, slivered
• 2 tablespoon(s) finely chopped fresh parsley leaves

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1. In 12-inch skillet, heat 1 tablespoon oil and half of garlic on medium until garlic begins to sizzle. Add bread and stir until well coated. Cook 5 to 6 minutes or until golden brown and crisp, stirring occasionally. Transfer to large platter.
2. Wipe out same skillet and add remaining tablespoon oil; heat on medium-high until hot. Add chicken and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Cook 3 minutes or until browned, stirring occasionally. Transfer to medium bowl.
3. Reduce heat to medium and add peppers. Cook 2 to 3 minutes or until peppers are just beginning to soften. Add shallots and remaining garlic; cook 2 minutes, stirring constantly. Stir in sherry and water, scraping up any browned bits. Cook 3 to 4 minutes longer or until peppers are very soft. Return chicken to skillet along with any juices. Cook 4 minutes or until chicken is no longer pink inside, stirring occasionally.
4. Remove skillet from heat and stir in lemon juice, olives, parsley, and 1/8 teaspoon salt. Pour chicken mixture over croutons. Serve immediately.