Mediterranean Chicken Stew

Mediterranean Chicken Stew


1 1/2 pounds boneless, skinless chicken breast halves, cut into 3/4-inch chunks
2 tbs. of bacon diced
Coarse salt and ground pepper
3 teaspoons olive oil
4 garlic cloves, minced
1 can (15.5 ounces) chickpeas, drained and rinsed
4 plum tomatoes, cored and cut into 1/2-inch pieces (2 cups)
2 tablespoons chopped pitted Kalamata olives (*I put a lot more)
1 teaspoon white-wine vinegar (I left this out)
1/4 cup chopped fresh parsley
Creamy Polenta, for serving (recipe below)


Season chicken with 1 teaspoon salt and 1/4 teaspoon pepper. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add chicken, and bacon, cook, turning occasionally, until golden, 3 to 4 minutes. Transfer to a plate.
Reduce heat to medium-low; add remaining teaspoon oil to skillet. Add garlic, and cook, stirring, until fragrant, about 30 seconds. Add chickpeas and 1 cup water. Bring to a boil; cook until liquid is reduced by half, about 2 minutes.
Add tomatoes; cook over medium heat until starting to break down, 3 to 4 minutes. Add olives, vinegar, and chicken along with any accumulated juices to pan; toss until warmed through, about 1 minute. Stir in parsley. Serve over polenta.


Creamy Polenta
4 cups water
1 1/2 teaspoons coarse salt
1/8 teaspoon ground pepper
3/4 cup yellow cornmeal
1/4 cup grated Parmesan cheese
1 tablespoon butter

In a large saucepan, bring water, salt, and pepper to a boil over high heat.
Whisking constantly, very gradually add cornmeal. Simmer over medium heat, whisking frequently, until thickened, 10 to 12 minutes.
Remove from heat; stir in Parmesan cheese and butter until smooth.