Italian Chicken Stew

Name: Italian Chicken Stew
Yield: 5 servings
Cuisine: American
Ingredients: 2 lb boneless chicken thighs OR breasts; 4 tbsp olive oil; 3 garlic cloves, minced; 1 cup red wine; 1 can diced tomatoes, undrained (14.5 oz); 1 tsp dried parsley; 1 tsp 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

craftycookingmama @cook_3743042

Lancaster, PA

A simple and tasty stew I've been making for ages. I usually add what I have on hand - if I don't have good olives I'll substitute cannellini beans. Anything fresh gets thrown in - fresh tomatoes, fresh herbs, a handful of spinach.....
Hope you enjoy : )

craftycookingmama @cook_3743042

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Ingredients

5 servings

2 lbboneless chicken thighs OR breasts
4 tbspolive oil
3garlic cloves, minced
1 cupred wine
1 candiced tomatoes, undrained (14.5 oz)
1 tspdried parsley
1 tspdried basil
1 pinchof oregano
1 1/2 cupchicken broth
3/4 cuppitted green olives
1 1/2 cupditalini pasta, dry (or other small pasta)
1freshly ground salt & pepper to taste

Saved

Steps

1

Cut chicken into bite sized pieces.
2

In large skillet, heat up olive oil over medium-high heat. Add chicken and brown. Remove chicken from skillet, set aside.
3

Add minced garlic to pan (add a bit more oil if necessary.) Saute and stir for 2-3 minutes.
4

Pour wine and can of tomatoes (undrained) into skillet. Add parsley, basil and oregano. Simmer over medium-low heat for 10 minutes.
5

Add in chicken broth and browned chicken pieces. Simmer on low heat for about 30 minutes. Add olives during last 10 minutes of cooking. Add salt and pepper to taste.
6

While stew is simmering - boil a pot of salted water and cook your pasta according to box directions. Drain.
7

Add pasta to stew and simmer for a few more minutes. Enjoy : )