Mediterranean Chicken Stew

iVillage Member
Registered: 08-07-2007
Mediterranean Chicken Stew
Tue, 03-18-2008 - 10:47am

I made this last night and it was a big hit. A good use for an inexpensive green veggie.

Mediterranean Chicken Stew

Prep: 20 minutes Total: 35 minutes

Browning the chicken adds another layer of flavor to this hearty stew. Cook it in two batches to ensure that the chicken browns properly and doesn't steam. The caramelization on the chicken and on the bottom of the pan is what flavors the stew.

Ingredients
Serves 4.
• 1 tablespoon olive oil
• 3 boneless, skinless chicken breast halves (6 to 8 ounces each), cut into 1-inch pieces
• Coarse salt and ground pepper
• 4 garlic cloves, thinly sliced
• 1 medium onion, halved and thinly sliced
• 1/2 teaspoon dried oregano (I seasoned the chicken with extra oregano and dried basil before browning)
• 1 can (28 ounces) whole peeled tomatoes in puree (I used one 15 ounce can diced tomatoes and one 15 ounce can tomato sauce)
• 1 1/2 pounds escarole (about 2 medium heads), ends trimmed, coarsely chopped
• 1 cup whole-wheat couscous, cooked according to package instructions
Directions
1. In a Dutch oven or a large, heavy pot (at least 5 quarts), heat oil over medium-high. Season chicken with salt and pepper and cook in two batches, tossing occasionally, until browned, about 5 minutes per batch; transfer to a plate.
2. Add garlic, onion, and oregano to pot; season with salt and pepper. Cook until onion begins to brown, 2 to 4 minutes (don't worry if pan darkens). Add tomatoes (crushing with back of a spoon as you add them) and cook until slightly thickened, 8 to 10 minutes. Add chicken with any accumulated juices and bring to a simmer; cover and cook until chicken is opaque throughout, 2 to 4 minutes.
3. Add as much escarole to pot as will fit. Cook, tossing and adding more as space becomes available. Cook until escarole is tender, 2 to 4 minutes. Serve stew over couscous.

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