Recipe

La Summas Chicken And Vegetable Stew Recipe

	Bostonmargy / All my dishes 1 year, 10 months ago 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 Prep:20m Cook:30m Servings:4	Bostonmargy
	chicken italian basil olives

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Ingredients

1 tbs olive oil

1 large onion, chopped or thinly sliced

2 cloves garlic, minced

3 large or 4 medium tomatoes, cored and chopped

1/4 cup chopped fresh basil leaves

8 boneless, skinless chicken thighs

1/2 cup white wine

1/2 - 1 cup water

5 small potatoes, cubed

10 green Sicilian olives

1 cup fresh or frozen peas

3 tbs chopped Italian parsley

1/3 - 1/2 tsp Salt

Pepper, to taste

Directions

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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