I was bored one night and decided to create my own episode of Chopped. Although my ingredients were not something as ridiculous as a boar's foot and pickled berries, I did find some magic in working with what I had. The result is what I've decided to call Italian chicken stew, and what I will be making for many, many nights to come.


Ingredients (serves 4)

  • 2 tbs of olive oil
  • 6 boneless, skinless chicken thighs
  • 1 16 oz. can of fire roasted diced tomatoes
  • 1/2 yellow onion, sliced into thin strips
  • 1/4 cup of kalamata olives, diced
  • Salt and pepper, to taste
  • 1 tbs of oregano
  • 1 tbs of garlic
  • 1tbs of basil
  • 1/2 cup of fresh Parmesan cheese



Season chicken thighs with salt and pepper. Add to olive-oil coated pan. Cook each side of chicken over medium heat for 6 minutes on each side, or until no longer pink. Remove chicken from heat and cut into small pieces. Add back to pan over low heat with diced tomatoes, onion, kalamata olives. Season with oregano, garlic and basil.

Stir ingredients, then allow to simmer for ten minutes. Remove from heat and top with fresh parmesan cheese.