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.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 35m
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 427 g, Fat 8 g, Fiber 13 g, Protein 48 g
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