Steps:
- Season chicken with salt and pepper. Heat 2 tbsp oil over med-high in large skillet. Add chicken and cook. Transfer to plate. Reduce heat to med-low and heat oil. Add garlic and cook for 30 seconds. Add chickpeas and 1 cup water. Bring to boil and cook until reduced 50%. Add tomatoes and cook over medium heat until they break down. Add olives, vinegar, and chicken. Simmer for a few minutes and stir in parsley. Serve over creamy polenta
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