Ingredients (serves 4)

• 600 g chicken (boneless thighs or diced breast)

• 2 red bell peppers

• 100 g green olives

• 1 yellow onion

• 1 garlic clove

• 4 tablespoons Aceto Balsamico di Modena I.G.P. Argento – Guerzoni

• ½ cup vegetable broth or water

• Extra virgin olive oil, as needed

• Salt and pepper, to taste

• A few sprigs of thyme and rosemary

Preparation
Wash and clean the bell peppers, removing seeds and inner membranes. Cut them into thin strips. Slice the onion and lightly crush the garlic clove. In a large pan, heat a drizzle of olive oil. Add the chicken pieces and sear over high heat until golden on all sides. Lightly season with salt and set aside.

In the same pan, add the onion and garlic. Let them soften for 3–4 minutes. Add the peppers and cook over medium heat for about 10 minutes, stirring often. Return the chicken to the pan with the peppers. Add the olives and stir.

Pour in the Aceto Balsamico di Modena I.G.P. Argento and let it simmer for a minute until it thickens slightly and coats the ingredients.

Add the broth, cover, and cook for 10 minutes, until the chicken is tender and juicy. Adjust salt and pepper to taste. Serve hot with a sprinkle of fresh basil or parsley.

Fabiana Rendinaro