Italian Chicken Thigh Stew

Servings 4 servings
Author Jessica Ivey, RDN


  • 8 boneless, skinless chicken thighs
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon canola oil
  • 1 medium yellow onion
  • 3 cloves garlic, minced
  • 1 (28-oz.) can diced tomatoes
  • 1/3 cup white wine
  • 1/3 cup pitted and halved kalamata olives
  • 1/4 cup thinly sliced fresh basil


  1. Sprinkle chicken evenly with salt and pepper. Heat oil in a Dutch oven (or large deep skillet with a lid) over medium-high heat. Add chicken, in batches if necessary; cook 3 to 4 minutes on each side or until browned. Remove chicken from pan; keep warm. 

  2. Add onion and garlic to pan, and sauté 3 minutes. Stir in tomatoes and wine; bring to a simmer. Return chicken to pan, and bring to a boil. Cover, reduce heat, and simmer 12 to 15 minutes or until chicken is done. 

  3. Stir in olives and basil. Serve chicken and sauce over pasta.