Tomato-Pepper Thighs - cooking recipe

Ingredients

8 chicken thighs (about 2 lb.)
1 Tbsp. olive or vegetable oil
2 medium onions, cut into thin wedges
1 each: green and red pepper, cut into 1 1/2-inch chunks
1/2 tsp. red pepper flakes
1 (8 oz.) can stewed tomatoes
1/2 c. pitted black olives, cut in halves
1/4 tsp. salt

Preparation

Remove skin from thighs.
In medium pan over medium-high heat, brown chicken in patches in oil for 5 minutes, turning once. Remove to plate.
Add onions, peppers and pepper flakes to the drippings left in the pan.
Cook over medium heat, stirring frequently, 5 minutes.
Add tomatoes, olives and salt.
Stir mixture to break up tomatoes.
Return chicken to pan; bring to a boil.
Reduce heat; simmer 15 minutes until chicken is no longer pink.
Remove cover and on high heat, boil until sauce is reduced slightly.