Adapted recipe from here
4 tbsp Butter
4 tbsp Olive Oil
6 pieces Chicken (I Used Thighs And Legs) With Skin on
2 small yellow Onions, Diced
5 garlic cloves, Minced
2 whole Green Bell Peppers, Seeded And Chopped Into Large Pieces
1 whole 28 Ounce Can Whole Tomatoes
1 cup of wine or chicken broth – I used better than bouillon and just add a cup of water and then added a tablespoon of the better than bouillon)
Freshly Ground Black Pepper
1/4 greek yogurt
1 heaping cup Whole Green Olives
12 ounces, whole wheat Linguine, Cooked Al Dente And Drained
So I was trying to make this as healthy as I could and the original recipe calls for heavy cream and I cut heavy cream from my diet and decided to use greek yogurt. I recommend using heavy cream or no cream at all, as the greek yogurt just clumps up and it offered this dish nothing at all but bits of yogurt in it that didn’t taste like anything. I also used whole wheat pasta and I thought it went well with the tomatoes, and olives.
Preheat oven to 375 degrees.
In a large dutch oven, melt the butter with olive oil over medium-high heat.
Add the chicken pieces and brown on both sides.
Stir and cook for a couple of minutes. Add the tomatoes and cook for a minute or two. (in the original recipe she says to drain the tomatoes and drain all juice from the actual tomatoes and then chop the tomatoes up, I think this dish is better with the tomatoes whole and adding all the juice to the pot as it adds extra flavor for the yummy sauce)
and greek yogurt or cream.
I took a spoon and stirred the greek yogurt in as best I could, then return pot to the oven for 15 to 20 minutes to thicken the sauce. Remove from oven and keep lid on until ready to serve. (when using heavy cream it will thicken the sauce after placing the pan back in the oven, but doesn’t with the greek yogurt)