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–+ - 6 servings

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
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Soups &amp, Stews
Servings 5 - 6 servings

Ingredients
  

  • 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 : )
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