Instructions: Heat the oil in a large nonstick frying pan over medium heat. Add the onions and garlic. Saute for 4 to 5 minutes, stirring frequently, until the onions are nearly tender.

Add the green and yellow peppers. Saute for 5 to 6 minutes, stirring frequently, until tender. Add the olives, fennel seed, thyme, rosemary, and red pepper flakes. Saute for 1 minute, stirring frequently.

Trim the chicken of all visible fat. Arrange the chicken in a single layer in a shallow baking dish. Drizzle with the vinegar and sprinkle with the black pepper. Spoon the vegetables over the chicken.

Bake at 425F degrees for 25 to 30 minutes, or until chicken is cooked through and the juices run clear when you pierce the thighs with a fork.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.