Chicken Veracruz

Ingredients:

• 4 chicken breasts with skin and bones (about 700 g)
• 1 tbsp extra-virgin olive oil
• 1 teaspoon dried oregano
• 1 poblano pepper, seeded
• Half a white onion
• 1 large tomato
• 2 cloves of garlic
• 0.5 cup chopped pickled jalapeno peppers
• 1/2 cup green olives with pimento peppers, coarsely chopped
• 1 cup dry white wine

Preparation:

1. Heat olive oil in a large, deep skillet over high heat. Pat the chicken dry and sprinkle with oregano and 1 teaspoon salt. Cook until browned, about 7 minutes per side. Meanwhile, slice the poblano pepper into strips and thinly slice the onion.
2. Cut the tomato into 8 wedges and crush the garlic. Once the chicken is browned, arrange the poblano, onion, tomatoes, garlic, jalapeño, and olives on top and around the chicken. Cook until the vegetables begin to soften slightly, about 5 minutes. Sprinkle with 1/2 teaspoon of salt. Add the wine and bring to a simmer; cover and simmer until the chicken is cooked through and the vegetables are tender, about 10 minutes. Serve the chicken with the vegetables.