- 6 tomatoes, cut into large pieces
- 1 large chicken breast, skin on or off, cut into medium-sized pieces
- 2-3 tbsp flour
- Olive oil (for frying)
- 3-4 garlic cloves, finely chopped
- A handful of olives
- 1 tbsp capers
- 1 cup white wine
- 1 cup water
- Salt, to taste
- Black pepper, to taste
- 1
Prepare Chicken:
-
- Cut chicken breast into medium-sized pieces, keeping sizes uniform for even cooking.
- Toss chicken pieces with flour, coating well. Shake off any excess flour.
- 2
Cook Chicken:
-
- Heat olive oil in a pan.
- Fry the floured chicken pieces until they turn golden on all sides. Remove and set aside.
- 3
Prepare Sauce:
-
- In the same pan, add chopped tomatoes, garlic, olives, capers, and white wine.
- Cook for 2-3 minutes until the tomatoes start to soften.
- 4
Combine & Simmer:
-
- Return chicken to the pan.
- Add 1 cup of water, season with salt and black pepper.
- Bring to a boil, then reduce heat and simmer for about 20 minutes, until chicken is cooked through and flavors meld.
- 5
Serve:
-
- Enjoy your hearty chicken breast stew with olives hot. Perfect with crusty bread or rice.
