I have had this recipe on hand for a couple of years now and for some reason never tried it.  I should have sooner, because it was great!  I originally found it in Cook Fresh magazine back in 2011.  This is a link to the original recipe I located.

Below you will find my revisions:


  • 1 pint cherry tomatoes, halved
  • 1 medium red or orange bell pepper, seeded and cut into 3/4-inch pieces
  • 1 medium yellow bell pepper, seeded and cut into 3/4-inch pieces
  • 1 small yellow onion, cut into 1-2 inch strips
  • 2 TBS extra-virgin olive oil
  • 1 TBS minced garlic
  • Kosher salt and freshly ground black pepper
  • 3-4 boneless, skinless chicken breasts, cut into 1-2 inch pieces
  • 2 – 3 TBS nonpareil (small) capers, rinsed and patted dry


  1. Position a rack 6 inches from the broiler element and heat the broiler on high.
  2. Line a heavy-duty rimmed baking sheet with foil and spray with cooking spray/olive oil. Put the tomatoes on one side of the sheet.
  3. Mix the peppers and onions with 1 TBS of olive oil and the minced garlic and put on the other side of baking sheet.
  4. Sprinkle salt and pepper over the tray to taste.
  5. Broil until the tomatoes collapse, about 7 minutes.  Remove the tomatoes and cover to keep warm.
  6. Continue to broil the peppers and onions mixture until tender.  Add to the tomato mixture and cover.
  7. While the vegetables are broiling, heat 1 TBS olive oil in a skillet over medium-high heat, season the chicken pieces with salt and pepper, then sauté, turning pieces every 1-2 minutes until fully cooked.
  8. Remove the chicken from the pan and sauté the capers over medium-high heat until they become crisp, about 2 minutes.
  9. Add the vegetable mixture back to the pan, mix and heat another 1-2 minutes.
  10. Serve the ragout over the chicken.

Options: You can also serve with pasta, wilted greens, rice or other whole grain.

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