Mediterranean Chicken Stew

• 1 tbsp. olive oil
• 3 boneless, skinless chicken breast halves
• Coarse salt
• ground pepper
• 4 clove garlic
• 1 medium onion
• 1/2 tsp. dried oregano
• 1 can whole peeled tomatoes in puree
• 1 1/2 lb. escarole
• 1 c. whole-wheat couscous

1. In a Dutch oven or a large, heavy pot (at least 5 quarts), heat oil over medium-high.
2. Season chicken with salt and pepper and cook in two batches, tossing occasionally, until browned, about 5 minutes per batch; transfer to a plate.
3. Add garlic, onion, and oregano to pot; season with salt and pepper.
4. Cook until onion begins to brown, 2 to 4 minutes (don't worry if pan darkens).
5. Add tomatoes (crushing with back of a spoon as you add them) and cook until slightly thickened, 8 to 10 minutes.
6. Add chicken with any accumulated juices and bring to a simmer; cover and cook until chicken is opaque throughout, 2 to 4 minutes.
7. Add as much escarole to pot as will fit.
8. Cook, tossing and adding more as space becomes available.
9. Cook until escarole is tender, 2 to 4 minutes.
10. Serve stew over couscous.
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olive oil, chicken, salt, ground pepper, clove garlic, onion, oregano, tomatoes, escarole, couscous

Taken from www.delish.com/recipefinder/mediterranean-chicken-stew-recipe-mslo1011 (may not work)