This is a simple meal that can come together in about an hour (including the prep time) and has the benefit of being so colorful, healthy and so tasty.  If you prefer chicken thighs to chicken breast, you could make an easy substitution.  The meal pairs well with rice or potatoes and it is nice that it can all be prepared in one pan for easy clean up. I love the firm, buttery flavor of the spanish olives but Kalamata olives would be equally delicious.

Serves 4-6


  • 4 bone-in, skin on Chicken breasts (if large cut in half)
  • 3 bell peppers (one red, one yellow, one orange), thinly sliced lengthwise
  • 1 large onion, halved and thinly sliced
  • 4 cloves chopped garlic
  • 16 ounces all beef smoked kiolbassa, sliced
  • 1 1/2 cups pitted castelvetrano olives
  • 1/4 cup dry white wine
  • 1 cup chicken stock
  • 1 tablespoon olive oil
  • 2 teaspoons oregano or greek seasoning
  • kosher salt and pepper
  • 1 bunch chopped parsley, plus sprigs for garnish


Preheat oven to 400.  In a heavy bottom large skillet that is oven proof (cast iron works great), heat a tablespoon of oil and add sausage links on medium-high heat.  Cook for about 5 minutes, tossing to gently brown both sides.  Remove from the pan and set aside.  Pat chicken dry on both sides and season with salt and pepper.  Place chicken, skin-side down into the pan and sear on each side for about 4 minutes until golden and crispy.  Make sure you have space between your chicken pieces (cook in batches if necessary).  Remove from pan and place partially cooked chicken with sausage. Loosely cover and keep warm.  Lower the heat to medium and add onions, peppers and garlic to the pan.  Season with salt, pepper and oregano, stirring occasionally for about 7-10 minutes until vegetables are tender and just beginning to caramelize. Add wine and stock, bring mixture to a simmer for a couple of minutes, scraping up any brown bits and then nestle chicken and sausage back in the pan with any accumulated juices along with olives and chopped parsley.  Transfer your pan to the middle rack of your oven and bake for an additional 30 minutes or so until chicken is cooked through.  Garnish with some fresh parsley.  Serve with rice or mashed potatoes and a green salad.  Enjoy!