Mediterranean Chicken Stew
This hearty stew uses lean white chicken meat and chopped escarole in a well-spiced tomato sauce for its flavor. But it only takes a little more than half an hour to be ready.
- Total Time:
- Servings: 4
Source: Body+Soul, March 2008
- 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
- 1 can (28 ounces) whole peeled tomatoes, in puree
- 1 1/2 pounds escarole (about 2 medium heads), ends trimmed, coarsely chopped
- 1 cup whole-wheat couscous, cooked according to package instructions
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 2 batches, tossing occasionally, until browned, about 5 minutes per batch; transfer to a plate.
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.
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.