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Under 30 Minutes

Mediterranean Chicken Stew

If you plan to make the polenta, bring water to a boil while chicken is browning, then add polenta to water when beginning step three of chicken recipe.

  • Prep:
  • Total Time:
  • Servings: 4
Mediterranean Chicken Stew

Source: Everyday Food, January/February 2005


  • 1 1/2 pounds boneless, skinless chicken breast halves, cut into 3/4-inch chunks
  • Coarse salt and ground pepper
  • 3 teaspoons olive oil
  • 4 garlic cloves, minced
  • 1 can (15.5 ounces) chickpeas, drained and rinsed
  • 4 plum tomatoes, cored and cut into 1/2-inch pieces (2 cups)
  • 2 tablespoons chopped pitted Kalamata olives (about 5)
  • 1 teaspoon white-wine vinegar
  • 1/4 cup chopped fresh parsley
  • Creamy Polenta, for serving


  1. Season chicken with 1 teaspoon salt and 1/4 teaspoon pepper. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add chicken, and cook, turning occasionally, until golden, 3 to 4 minutes. Transfer to a plate.

  2. Reduce heat to medium-low; add remaining teaspoon oil to skillet. Add garlic, and cook, stirring, until fragrant, about 30 seconds. Add chickpeas and 1 cup water. Bring to a boil; cook until liquid is reduced by half, about 2 minutes.

  3. Add tomatoes; cook over medium heat until starting to break down, 3 to 4 minutes. Add olives, vinegar, and chicken along with any accumulated juices to pan; toss until warmed through, about 1 minute. Stir in parsley. Serve over polenta.


Reviews (11)

  • hillbrittanym 25 Mar, 2013

    Made this with shrimp in place of chicken. Agree that flavor was rather mild, so I added some salt and pepper at the end to bring the flavors up a notch. Polenta recipe from Fresh Food Fast was super rich and delicious (using parmesan). DO NOT OMIT THE OLIVES - they are key to keeping the flavors exciting in this one.

  • antarcticraft 3 Feb, 2011

    This is one of our absolute favorite recipes of all time! We typically skip the kalamata olives and add a generous pinch of white pepper for a nice kick. I can't imagine how anyone could call this a bland recipe - unless you don't use good plum tomatoes, which are much more flavorful than many looks-good-tastes-like-water grocery store varieties. This is always a big hit with guests.

  • gardenangel 5 Nov, 2008

    tried this recipe and didn't like it. It was a little bland to me. It could be improved upon.

  • gardenangel 5 Nov, 2008

    tried this recipe and didn't like it. It was a little bland to me. It could be improved upon.

  • gardenangel 5 Nov, 2008

    tried this recipe and didn't like it. It was a little bland to me. It could be improved upon.

  • deytech 22 Oct, 2008

    Easy. Mild flavor but tasty. I added extra cheese to the polenta. Best corned meal mush I've ever had. :)

  • JillSGrogg 6 Oct, 2008

    I added a can of stewed tomoatos, which added a lot of flavor. I also doubled the garlic and olives. Delicious over the polenta!!!

  • shelleyschneider 5 Oct, 2008

    Sorry .Not the best idea with chicken. It does not even look appitizing.

  • Melissastupfel 5 Oct, 2008

    I was diasppointed by this one. I thought the garlic and olives would bring great flavor, but we found it was lacking in flavor. THe chicken was bland. Maybe adding more olives and possibly an onion it would kick up the flavor?

  • jidiji 5 Oct, 2008

    And I have to say, the flavors are rather BORING.....

  • ehscott 4 Oct, 2008

    Love the dinner tonight emails-- but does anyone else notice that it's mostly "chicken" tonight recipes. How about some more fish

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