Today's recipe is for a Mediterranean-style stew on the stove top with chicken, garlic, onion, pepper, canned diced tomatoes, artichoke hearts and olives.
1 1/4 pounds boneless skinless chicken breast
1 medium rough chopped onion
1 medium deseeded and rough chopped Bell pepper
2 minced cloves garlic
Pitted mixed Mediterranean olives
1 15-ounce can diced tomatoes
Quartered, well-drained artichoke hearts
Toasted country bread
I'll be serving this on toasted country bread, but you could substitute rice or pasta instead.
This meal comes together in stages, and you'll want to get the vegetables ready before handling the raw chicken.
You should also slice the pitted mixed Mediterranean olives in half to make sure they really are pitted, and then cut the chicken breasts into large bite-size pieces and add those to a heavy bottomed pan, and brown them up all around in a little olive oil on medium high heat.
Once you're happy that the chicken is lightly browned all around, take it out of the pan and put it on a clean plate. It doesn't need to be cooked all the way through at this point because we'll eventually be adding it back to the stew to finish up.
I'm using 1 1/4 pounds of boneless skinless chicken breast today, and for that amount, sautee 1 medium rough chopped onion and 1 medium deseeded and rough chopped Bell pepper to soften.
Once you're happy with that, add 2 minced cloves of garlic and a sprinkling of dried oregano, add one 15-ounce can of diced tomatoes, add the chicken back to the pan and add just enough chicken stock to give it a light stew consistency.
Stay with that and let it gently simmer along until the chicken is just cooked through.
Then, add as many quartered, well drained canned artichoke hearts as you like and add as many pitted Mediterranean olives as you like and let those warm through, and it's good to go.