And then the following recipe is for a Spanish-style chicken that sounded equally delicious. It is a one-pot wonder kind of like chicken cacciatore, but lighter, tangier, and zippier (from the sherry vinegar, green olives, and piquillo peppers). I suppose you could serve it however you like, but we had some leftover ziti knocking about, so that's what I used. However, a crusty loaf of bread to soak up the delicious juices would be ideal. Also, I'd like to note (mostly so I remember to make it again) that we started our meal with an awesome salad made with local Bibb lettuce, local apples, shallots, gorgonzola crumbles, and sliced almonds, all dressed with a lemon-herb vinaigrette.
Preheat oven to 400 degrees. Season chicken on both sides with salt and paprika. Heat an ovenproof 12-inch skillet or shallow braising pan over medium-high heat. Swirl in oil. Working in two batches, add chicken to pan and cook until well browned, about 2 minutes on each side, adding more oil as needed. Transfer chicken as it is browned to a plate.
Reduce heat to low and stir in garlic, then tomato paste, scraping up browned bits in pan with a wooden spoon. Return chicken to skillet, increase heat to high, and pour in vinegar. Boil, stirring, until reduced to a glaze.
Stir in broth and bring to a boil. Add peppers and olives. Transfer to oven and braise until a thermometer inserted into thickest part of breast (do not touch bone) reaches 160 degrees and liquid is reduced by half, 20 to 25 minutes. Garnish with parsley.