Italian Chicken Thigh Stew


8 skinless, boneless, skinless chicken thighs
¼ teaspoon salt
¼ teaspoon pepper
1 tablespoon canola oil
1 medium onion, chopped
3 garlic cloves, minced
1 (28-oz) can diced tomatoes
⅓ cup white cooking wine
⅓ cup pitted and halved Kalamata olives (optional)
¼ cup thinly sliced fresh basil



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.

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.

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