Gypsy Chicken Carla's Way

Tonight, I decided to put a twist on my favorite pork chops with hot cherry peppers recipe, and used chicken instead. I diced up some skinless, boneless chicken thighs, dredges them in some flour seasoned with salt and pepper, and then browned them nicely in batches, in very shallow oil. I remove all the chicken from the pan, and set it aside. I added a nice chunk of butter and a sliced shallot to the pan and cooked them about 2 minutes. Then I added 4 hot cherry peppers in vinegar that I seeded and sliced, one small jar of red roasted peppers that I sliced, 12 green olives, the ones I used where in a jar stuffed with citrus, I sliced those also, and about 1/4 cup of the hot pepper juice from the jar, making sure to scrape up all the flavorful bits up off the bottom of the pan. I let that cook about 5 minutes or so and added the chicken back to the pan. I tossed it around a bit and then I added about 1/4 cup of white wine, I used a sparkling cava. I lowered the heat and let it simmer until a little of the liquid evaporated, and the flavors married. I served the hot chicken over an escarole salad, simply dressed with grated garlic, olive oil, salt and pepper, mixed well with my hands squeezing a bit. I garnish the plate with sliced grape tomatoes and chopped parsley. The only salt and pepper I used was in the seasoned flour, when I tasted it at the end it didn't need any more seasoning.

 *you can also use diced chicken breast or skin on, bone in thighs.
**I left the potatoes out to make it low carb, but I think it would taste delicious over pasta
***an easy one pot meal fit for company with maybe some garlic bread and a nice glass of wine
****use less hot cherry peppers if you don't like your food too spicy