Instructions: Heat 1/4 cup of the wine to boiling in a 10 inch nonstick skillet. Cook chicken in wine, turning once, until brown. Remove chicken from skillet; keep warm. Add garlic, onions, Italian seasoning, bell peppers, olives and remaining 1 cup wine to skillet. Heat to boiling; boil 5 minutes. Add chicken to skillet; reduce heat to medium. Cook 10-15 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.

Serve over rice.

Serves 4.

*one pound boneless, skinless chicken breast halves can be substituted for the thighs.

** 1/4 cup chopped pitted olives can be used instead of the Kalamata olives.

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