Chicken With Olives and Peppers

A very pretty dish made with cubed chicken so that it cooks up fast. From "Good Housekeeping" magazine.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 2  tablespoons olive oil
• 4  garlic cloves, sliced thin
• 4  cups  Italian bread, cut into 1-inch cubes
• 1  lb boneless skinless chicken thighs, cut into 1-inch dice
•  kosher salt & freshly ground black pepper
• 3  medium bell peppers, sliced thin (preferably red, yellow, and orange)
• 1  medium shallot, chopped
• 3  tablespoons dry sherry
• 2  tablespoons water
• 1  tablespoon fresh lemon juice
• 1⁄4 cup green olives, slivered
• 2  tablespoons fresh parsley, chopped fine

Directions

1. In a skillet, heat 1 tablespoon oil, over medium heat; cook half of the garlic until it begins to sizzle.
2. Add bread cubes, cook while turning, until golden and crisp, about 5 to 6 minutes; transfer to a large serving platter.
3. Wipe out skillet and add another tablespoon of oil; increase heat to medium high.
4. Season chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper; cook until browned, about 3 minutes.
5. Transfer chicken to a medium bowl.
6. reduce heat to medium and add peppers; cook until they just begin to soften, about 2 to 3 minutes.
7. Add shallot, remaining garlic and cook 2 minutes; stir in sherry and water and cook an additional 3 to 4 minutes.
8. Return chicken, and any accumulated juices, to skillet and cook about 4 minutes to heat through.
9. Remove from heat, stir in lemon juice,olives, parsley; season with about 1/8 teaspoon salt, if needed.
10. Pour over croutons and serve.