Mediterranean Chicken Thighs

• 6-8 boneless, skinless chicken thighs
• 4 slices bacon, sliced into 1/2 inch pieces
• 3 anchovies (stored in olive oil)
• 2 bell peppers - red, yellow, or orange - sliced thin
• 1 bunch green onions - sliced on the bias
• 4 oz. white button mushrooms, quartered
• 2 Tbs. fresh oregano, chopped
• 2 tsps. fresh thyme
• 1 14.5 oz. can diced tomatoes
• 1/2 cup dry white wine
• 1/2 cup chicken stock
• 8 large green, stuffed olives, sliced
• 2 tsps. capers, drained
• Olive oil
• Salt & Pepper

Directions

1. Heat a tablespoon of olive oil in a large skillet. Salt & pepper the chicken thighs on both sides. Brown in the skillet for a few minutes on each side. Remove to a plate and reserve.
2. Add bacon pieces and anchovies to the skillet and cook until the bacon is crisp. Add the peppers, green onions, and mushrooms to the pan and sauté for several minutes. Salt & pepper vegetables to taste. (Be aware that the bacon, olives, and capers are salty, so don't overdo.)
3. When vegetables are beginning to soften, add the wine and scrape up all the tasty brown bits in the bottom of the pan. Bring the wine to a boil and let it cook down. When it's almost gone, add the tomatoes, chicken stock, fresh herbs, and olives. Bring the mixture up to a boil, sprinkle the capers over the top, then add the chicken thighs back in. Bring it all to a boil, then turn the heat down and simmer, uncovered, until much of the liquid has cooked off, about 20-30 minutes. Taste for seasoning and adjust if necessary.
4. To serve: remove the chicken to a plate. Using a slotted spoon, scoop the vegetable mixture onto a dinner plate and place 2 chicken thighs on top.