Mediterranean Chicken Stew

Name: Mediterranean Chicken Stew
Yield: serves 4
Ingredients: 1 1/2 pounds boneless, skinless chicken breast halves, cut into 3/4-inch chunks; Coarse salt and fresh ground pepper; 3 teaspoons olive oil; 4 garlic cloves, minced; 1 can (15.5 ounces) chickpeas, drained and rinsed; 4 plum tomatoes, cored and cut into 1/2-inch pieces (2 cups); 2 tablespoons chopped pitted kalamata olives (about 5); 1 teaspoon white-wine vinegar; 1/4 cup chopped fresh parsley; Polenta (recipe page 360), for serving

December 14, 2011

Creamy polenta provides a wonderful counterpoint to this hearty stew. To time everything right, bring the water to a boil while the chicken is browning, then add the polenta to the water when beginning step three of the chicken recipe.

Recipe notes

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