I love using my cast iron skillets. The heat is well distributed and you can serve right from them. For this dish I used my Red 12 inch cast iron Skillet
3 to 4 lbs cutup chicken pieces
2 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, sliced
1 can chopped tomatoes with celery, peppers and onion.(I used Hunts)
1/4 cups olive Bruschetta(I used Delallo brand)
In a large skillet or iron skillet heat oil on medium high heat slightly and add onion and garlic cook til Onion are translucent.
Add olive bruschetta and continue to cook one minute. Push aside and add chicken pieces, skin down.
Reduce heat to medium, cover and cook for 15 minutes.
Turn chicken pieces, add can tomatoes continue cooking for 15 minutes, covered.
Remove chicken and set aside.....
Turn heat to medium high to reduce sauce, this will take about 3 to 5 minutes....stir occasionally. The liquid should comes to a full boil, stir occasionally to prevent bits from burning on the bottom. In about 3 to 5 minutes the sause should be a good consistency
Return chicken to skillet. heat for about 5 minutes on medium low.
Serve with Balsamic rice