Recipe adapted from the reprint the author received from the cooking school

I used breast pieces and changed the cooking method and time. Also, a few changes with other ingredients.

• 1 medium-large red bell pepper, cut into 1-inch pieces
• 1 medium-large yellow bell pepper, cut into 1-inch pieces
• 4 cloves garlic, smashed
• 2 lbs. boneless, skinless chicken thighs (I used breasts and cut into 1-inch pieces) 
• kosher salt to taste
• 3 tbsp. olive oil
• 2 sprigs fresh rosemary plus more to garnish
• 1/2 cup dry white wine (I used Pinot Grigio)
• 1/2 cup white wine vinegar
• freshly ground black pepper to taste
• Cooked potatoes, pasta or rice for serving (optional)

Prepare the peppers and smash the 4 peeled garlic cloves. Cut the chicken and season with kosher salt to taste. 

Heat the olive oil in a large frying pan (I used my cast iron 12-inch skillet) over medium-high heat until shimmering. Add the smashed garlic and fresh rosemary sprigs and cook until fragrant, about 30 seconds.  I then seared the breast pieces a couple of minutes, turned and seared a couple minutes more. Cook in batches if you need to. The cooking time will vary dpending on whether you use thighs or breasts and the size of each piece.

Add the bell peppers to the pan and saute until starting to soften, about 3 minutes. Return the chicken and any juices to the skillet. I removed the garlic and rosemary at this time.

Add 1/2 cup dry white wine and let simmer until almost evaporated, 7 to 8 minutes. Add 1/2 cup white wine vinegar and season with kosher salt and black pepper to taste. Cover, reduce the heat to maintain a simmer. Cook until the chicken is fork tender; adjust salt and pepper if needed. 

Serve with potatoes, pasta or rice if desired.

Recipe by cookingwithauntjuju.com