Mediterranean Chicken Stew

• 1 1/2 pounds boneless, skinless chicken breast halves, cut into 3/4-inch chunks
• Coarse salt and fresh 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
• Polenta (recipe page 360), for serving

1. Season the chicken with 1 teaspoon salt and 1/4 teaspoon pepper.
2. In a large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat.
3. Add the chicken, and cook, turning occasionally, until golden, 3 to 4 minutes.
4. Transfer to a plate.
5. Reduce the heat to medium-low; add the remaining teaspoon oil to the skillet.
6. Add the garlic, and cook, stirring, until fragrant, about 30 seconds.
7. Add the chickpeas and 1 cup water.
8. Bring to a boil; cook until the liquid is reduced by half, about 2 minutes.
9. Add the tomatoes; cook over medium heat until starting to break down, 3 to 4 minutes.
10. Add the olives, vinegar, and chicken along with any accumulated juices to the pan; toss until warmed through, about 1 minute.
11. Stir in the parsley.
12. Serve over the polenta.
13. This recipe can also be made with 1 1/2 pounds peeled and deveined shrimp instead of chicken; replace the chick peas with cannellini beans.

chicken, salt, olive oil, garlic, chickpeas, tomatoes, olives, whitewine vinegar, parsley, polenta

Taken from www.epicurious.com/recipes/food/views/mediterranean-chicken-stew-383337 (may not work)