I have had this recipe on hand for a couple of years now and for some reason never tried it. I should have sooner, because it was great! I originally found it in Cook Fresh magazine back in 2011. This is a link to the original recipe I located.
Below you will find my revisions:
- 1 pint cherry tomatoes, halved
- 1 medium red or orange bell pepper, seeded and cut into 3/4-inch pieces
- 1 medium yellow bell pepper, seeded and cut into 3/4-inch pieces
- 1 small yellow onion, cut into 1-2 inch strips
- 2 TBS extra-virgin olive oil
- 1 TBS minced garlic
- Kosher salt and freshly ground black pepper
- 3-4 boneless, skinless chicken breasts, cut into 1-2 inch pieces
- 2 – 3 TBS nonpareil (small) capers, rinsed and patted dry
- Position a rack 6 inches from the broiler element and heat the broiler on high.
- Line a heavy-duty rimmed baking sheet with foil and spray with cooking spray/olive oil. Put the tomatoes on one side of the sheet.
- Mix the peppers and onions with 1 TBS of olive oil and the minced garlic and put on the other side of baking sheet.
- Sprinkle salt and pepper over the tray to taste.
- Broil until the tomatoes collapse, about 7 minutes. Remove the tomatoes and cover to keep warm.
- Continue to broil the peppers and onions mixture until tender. Add to the tomato mixture and cover.
- While the vegetables are broiling, heat 1 TBS olive oil in a skillet over medium-high heat, season the chicken pieces with salt and pepper, then sauté, turning pieces every 1-2 minutes until fully cooked.
- Remove the chicken from the pan and sauté the capers over medium-high heat until they become crisp, about 2 minutes.
- Add the vegetable mixture back to the pan, mix and heat another 1-2 minutes.
- Serve the ragout over the chicken.
Options: You can also serve with pasta, wilted greens, rice or other whole grain.