4 boneless, skinless whole chicken breasts, halved, about 1 1/2 lbs.
Salt and pepper to taste
1 1/4 lbs. tomatoes
2 tbsp. olive oil
1 tbsp. finely chopped garlic
1/2 c. finely chopped onion
1 lg. red pepper, cut in half inch cubes
2 tbsp. red wine vinegar
1/4 c. chicken broth
12 sm. black olives
1 bay leaf
1 tsp. dried thyme

Sprinkle the chicken with salt and pepper. Drop the tomatoes in a kettle of boiling water and let them remain for 10 seconds; drain and peel. Cut them in 1-inch cubes. There should be about 3 cups.

Heat the oil in a skillet and add the chicken pieces. Cook over medium-high heat until golden brown on one side about 2 minutes. Turn the chicken pieces and brown about 1 minute. Add the garlic, onion and red pepper. Cook and stir briefly until the vegetables are wilted.

Add the vinegar, chicken broth, tomatoes, olives, bay leaf and half the thyme. Cover tightly; lower heat and cook, simmering for 15 minutes. Uncover and cook 5 minutes more. Remove the bay leaf. Serve immediately with the remaining thyme for garnish. Makes 4 servings.