MEDITERRANEAN CHICKEN STEW

1 tablespoon(s) olive oil
3 (6 to 8 ounces each) boneless, skinless chicken breast halves, cut into 1-inch pieces
Coarse salt
Ground pepper
4 clove(s) garlic, thinly sliced
1 medium onion, halved and thinly sliced
1/2 teaspoon(s) dried oregano
1 can(s) (28-ounce) whole peeled tomatoes in puree
1 1/2 pound(s) (about 2 medium heads) escarole, ends trimmed, coarsely chopped
1 cup(s) whole-wheat couscous, cooked according to package instructions

Directions

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 two 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.

Comments

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