Whoever said soups and stews are best served on cold nights is missing out on year round comfort. Nothing beats a warm bowl of hearty deliciousness after a long day. It’s not only comforting – it’s relaxing. The steaming bowl, inhaling the aromas, blowing a spoonful to cool the soup off to have a much anticipated taste. Ahhhhh. Almost as relaxing as drawing a steamy hot bubble bath.
Here’s an oldie but goodie! I’ve been making this forever – it’s hearty, simple and delicious. Nothing fancy, nothing complicated – just basic flavors that create a soulful stew when combined. This stew will love and welcome any ingredients you decide to add – even better when they’re fresh. I love adding fresh tomatoes, spinach, herbs from my garden or even a scant cupful of white beans. If you like it, throw it in!
As for olives, I prefer to use green olives marinated in olive oil, garlic and herbs. I usually buy these, but there just as easy to throw together and marinate a day or two ahead of time.
My wine selection – I only cook with what I drink. I love a good red wine and drink a Shiraz or Syrah 99% of the time.
This dinner is complete with a salad, some crusty bread for dipping and a big glass of your favorite red wine. Hope you enjoy…stay warm – or cool…XOXOX
Chicken and Olive Stew
- 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
- 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 : )