Based on 12 reviews


  • Serves 4
  • |
  • prep time: 10 minute(s)
  • |
  • cook time: 13 minute(s)
1 lb. boneless, skinless chicken thighs, cut into chunks
1/3 cup dry white wine or chicken broth
1 jar Bertolli® Olive Oil & Garlic Sauce
1 Tbsp. small capers, rinsed and drained
1/4 tsp. ground black pepper
1 large zucchini, halved lengthwise and sliced
1 loaf French bread, diagonally cut into 1-inch slices and toasted

  • Brown chicken in 12-inch nonstick skillet over medium-high heat, stirring occasionally, about 3 minutes. Add wine and boil 30 seconds.
  • Stir in Sauce, capers and pepper. Simmer covered 3 minutes. Add zucchini and simmer covered 5 minutes or until chicken is thoroughly cooked. Serve stew over bread.