Everyone knows that olives and olive oil from Calabria are the probably the best there is. The climate has a lot to do with that outcome; just the right blend of sun and moisture creates a perfect blend of taste in the olive.
You will need to buy a package of boneless, skinless chicken thighs (one per guest). You should also have on hand or buy: tomatoes, green and black olives, purple, green and red bell pepper (s), garlic, fresh rosemary and fresh dried herbs:basil, oregano and mint.
Prior to cooking this wonderful Southern Italian dish, you will need to marinate the boneless thighs by pressing them in a simple wash of olive oil and balsamic vinegar, sprinkled with sea salt, fresh dried herbs and fresh chopped rosemary, let sit for about 1 hr.
To begin cooking, take a covered skillet and pour in 4-5 tbs. of olive oil and saute on med. half of each pepper and one clove fresh garlic. When you see browned edges on the peppers, push them aside and lay in the thighs to sear the meat on both sides. Top with any remaining herbs from the marinate cooking for about 5-6 min.
Next, add 1/2 cup of fresh diced tomatoes and their juices along with a few green and black olives; allow to simmer for 25 min. covered. While the chicken simmers, prepare a delicate risotto. Boil about 2 and 1/2 cup of chicken stock, adding 2 cups of rice to gently simmer on med heat. Once the rice is tender having absorbed the stock almost completely, add a dollop of butter, 3/4 cup of diced tomato and 1/4 cup of Parmesan cheese. Cover and set aside.
When you are ready to serve, put out the risotto into a separate serving bowl and the chicken with olives onto a large low lipped serving platter.
Garnish and say "Tutti a Tavola" which means 'everyone to the table'!
*Tip~ Green olives alone work if you do not have or have a taste for black olives. And, as for the peppers, green peppers work just as well as the other colors. There is no need to hunt for purple/red.