Chicken and Olive Stew

Whoever said soups and stews are best served on cold nights is missing out on year round comfort. Nothing beats a warm bowl of hearty deliciousness after a long day. It’s not only comforting – it’s relaxing. The steaming bowl, inhaling the aromas, blowing a spoonful to cool the soup off to have a much anticipated taste. Ahhhhh. Almost as relaxing as drawing a steamy hot bubble bath.

Here’s an oldie but goodie!  I’ve been making this forever – it’s hearty, simple and delicious. Nothing fancy, nothing complicated – just basic flavors that create a soulful stew when combined. This stew will love and welcome any ingredients you decide to add – even better when they’re fresh. I love adding fresh tomatoes, spinach, herbs from my garden or even a scant cupful of white beans.  If you like it, throw it in!

As for olives, I prefer to use green olives marinated in olive oil, garlic and herbs.  I usually buy these, but there just as easy to throw together and marinate a day or two ahead of time.

My wine selection – I only cook with what I drink.  I love a good red wine and drink a Shiraz or Syrah 99% of the time.

This dinner is complete with a salad, some crusty bread for dipping and a big glass of your favorite red wine.  Hope you enjoy…stay warm – or cool…XOXOX

Chicken and Olive Stew

Amanda

A rustic, hearty and comforting chicken and green olive stew. Basic ingredients combined make a soulful and flavorful stew.

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Soups &amp, Stews

Servings 5 - 6 servings

Ingredients

  

1x2x3x

• 2 pound - boneless skinless chicken thighs
• 4 tablespoon - olive oil
• 4 garlic cloves minced
• 1 cup - dry red wine
• 1 can - petite diced tomatoes undrained (14.5 oz)
• 1 teaspoon - dried parsley
• 1 teaspoon - dried basil
• 1 pinch - of oregano
• 1 1/2 cup - chicken broth
• 3/4 cup - pitted green olives
• 1 1/2 cup - ditalini pasta dry (or other small pasta)
• 1 freshly ground salt & pepper to taste

Instructions

 

• Cut chicken thighs into bite sized pieces.
• In large skillet or dutch oven, heat up olive oil over medium-high heat. Add chicken and lightly brown. .
• Add minced garlic to pan. Saute and stir for 2-3 minutes.
• Pour wine and can of tomatoes (undrained) into skillet. Add parsley, basil and oregano. Simmer over medium-high heat for a few minutes.
• Add in chicken broth. Simmer on low heat for about 45 minutes to 1 hour. Add olives during last 10 minutes of cooking. Add salt and pepper to taste.
• While stew is simmering - boil a pot of salted water and cook your pasta a bit shy of al dente. Drain.
• Add pasta to stew and simmer for a few more minutes. Enjoy : )

Tried this recipe?Let us know how it was!