La Summas Chicken and Vegetable Stew
From bostonmargy 16 years ago
- 30 minutes to make
- Serves 4
I found this recipe years and years ago in the Boston Globe. It was submitted by restaurateur Barbara Summa. It's a fabulous stew, made all the better with the addition of Sicilian olives
Ingredients
- 1 tbs olive oil shopping list
- 1 large onion, chopped or thinly sliced shopping list
- 2 cloves garlic, minced shopping list
- 3 large or 4 medium tomatoes, cored and chopped shopping list
- 1/4 cup chopped fresh basil leaves shopping list
- 8 boneless, skinless chicken thighs shopping list
- 1/2 cup white wine shopping list
- 1/2 - 1 cup water shopping list
- 5 small potatoes, cubed shopping list
- 10 green Sicilian olives shopping list
- 1 cup fresh or frozen peas shopping list
- 3 tbs chopped Italian parsley shopping list
- 1/3 - 1/2 tsp salt shopping list
- pepper, to taste shopping list
How to make it
- In a large saute pan or saucepot, heat the oil. Add onion and saute over medium-low heat until softened. Add garlic, saute for 30 seconds. Add chicken and saute for a minute, then add tomatoes and cook until chicken loses its pink color.
- Add wine and potatoes and bring to a boil. Reduce the broth by about 1/4 to 1/3 of its volume, then add the olives and as much additional water as desired and bring back to a boil. Reduce heat and cook until potatoes are almost tender. Stir in peas and parsley and cook until tender. Season with salt and pepper and serve immediately
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