Chicken and Olive Stew

I was looking through the freezer the other day to see how many chickens I had left when I stumbled on a package of boneless chicken thighs. I pulled them out with the idea of doing some sort of one pot, Mediterranean-influenced dish.

The star of this dish ended up being the Kalamata olives, their brininess just adds a brightness to the sauce. Enhanced with a little white wine, fresh thyme and some garlic, it makes me think of warmer climates, but is still perfect for a cold winter Minnesota night.

Chicken and Olive Stew

1/2 T olive oil
4 boneless skinless chicken thighs, cut into large pieces
1 c chopped yellow onion
1 clove garlic, minced
2 T white wine
1 T white wine vinegar
1 14.5 oz can crushed or diced tomatoes
15 pitted Kalamata olives, cut in half
1 t fresh thyme
1/4 t dried parsley
salt & pepper

In a heavy pot, heat the olive oil over medium-high heat. Add the chicken and brown on all sides. Add the onion and sauté until translucent. Stir in the garlic and sauté for 1 more minute. Add the wine, vinegar, tomatoes, olive, thyme and parsley. Bring to a boil. Cover, reduce heat and simmer for 10 - 15 minutes, until the chicken is cooked through. Remove the top and let simmer until the sauce has reduced. Taste for seasoning adding salt and pepper as needed.

Serve over hot rice or noodles.

Makes 3 servings
332 calories per serving without rice or noodles (You can reduce the calories by using chicken breasts instead of thighs, but we like the flavor of thigh.)

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