Hey, did you know that if you save the brine from a jar of olives it will make any sauce it touches deliciously salty and savory? Chef Paul did, so that’s how he designed this simple one-pot dinner with olives, artichokes, and tomato sauce. If you like green bell peps (and there are those of you who do), by all means use one instead of the sweeter red ones. Using bone-in chicken adds even more flavor and body to the sauce, and helps the chicken hold its shape.
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