Italian Chicken Stew

• 2 lb boneless chicken thighs OR breasts
• 4 tbsp olive oil
• 3 garlic cloves, minced
• 1 cup red wine
• 1 can diced tomatoes, undrained (14.5 oz)
• 1 tsp dried parsley
• 1 tsp dried basil
• 1 pinch of oregano
• 1 1/2 cup chicken broth
• 3/4 cup pitted green olives
• 1 1/2 cup ditalini pasta, dry (or other small pasta)
• 1 freshly ground salt & pepper to taste

1. Cut chicken into bite sized pieces.
2. In large skillet, heat up olive oil over medium-high heat.
3. Add chicken and brown.
4. Remove chicken from skillet, set aside.
5. Add minced garlic to pan (add a bit more oil if necessary.)
6. Saute and stir for 2-3 minutes.
7. Pour wine and can of tomatoes (undrained) into skillet.
8. Add parsley, basil and oregano.
9. Simmer over medium-low heat for 10 minutes.
10. Add in chicken broth and browned chicken pieces.
11. Simmer on low heat for about 30 minutes.
12. Add olives during last 10 minutes of cooking.
13. Add salt and pepper to taste.
14. While stew is simmering - boil a pot of salted water and cook your pasta according to box directions.
15. Drain.
16. Add pasta to stew and simmer for a few more minutes.
17. Enjoy : )

chicken thighs, olive oil, garlic, red wine, tomatoes, parsley, basil, oregano, chicken broth, green olives, ditalini pasta, pepper

Taken from cookpad.com/us/recipes/357810-italian-chicken-stew (may not work)