This dish can be made with either hot cherry peppers or sun dried tomatoes. Both are delicious as both have absorbed the Italian sun and air.
You will need chicken thighs with bone in and skin on... there is more flavor. If you don't have on hand, then you will need to buy sun dried tomatoes, kalamata (pitted) olives and green olives along with spinach infused wide noodle pasta.
Begin by sauteing on medium heat your chicken thighs in 4 tbs. of olive oil along with 1 tbs of coconut oil. As the thighs sear through, add dried herbs: rosemary, mint and oregano along with red pepper flakes and garlic powder. Next, add 1 tbs of butter along with one small jar of sun dried tomatoes (fairly drained) and generous amounts of both the dark and green olives.
Cover and cook for a good 20 min. on med heat, stirring and turning the chicken as it cooks. To finish up, add 1/4 cup of chicken stock which should become a bubbling liquid consuming the chicken. Turn down the heat to low and let the mixture cook covered for another 15 min.
In the meantime, heat water to a boiling to cook your pasta. Once tender, fully drain and ladle onto a low lipped serving dish. Check your chicken, it should begin to produce a rich sauce. Turn out the thighs and sauce on top of the pasta and serve.
Tutti a Tavola!