Created during a visit to this quaint and delicious wine city, this recipe highlights fresh, summer ingredients and works equally well with chicken or shrimp.

2T olive oil

1 medium sweet onion, diced

8 cloves of garlic, chopped

1/4 c red wine vinegar

¼ c olives

¼ c capers

2 bay leaves

1 pint cherry tomatoes, halved

2 cherry bomb peppers, minced

1T each thyme and oregano, minced

½ c white wine

Wings, legs and thighs from 1 small chicken or

1 lb medium – large shrimp, shelled

2 T parsley, chopped

Combine the first 11 ingredients, season and let sit for 2 hours at room temperature.

For chicken: Arrange chicken parts in a lightly oiled baking dish. Pour vegetable mixture over and cook uncovered in a 400-degree oven for 1 hour. Let rest for 5 minutes after removing from the oven. Sprinkle parsley over and serve.

For shrimp: Sautee shrimp in this mixture until pink, top with parsley and serve.

Serves 4 when paired with other dishes

Cooking time: approx 2-3 hours