Prevent your screen from going dark
Makes 4 servings 1x
1. Put 2 tablespoons olive oil in a large skillet or large pot over medium-high heat. Cut the chicken into large chunks.
2. Add the chicken to the skillet, sprinkle with salt and pepper, and cook, stirring occasionally, until it loses its pink color and is just cooked through, 5 to 10 minutes.
Trim the zucchini and cut them into bite-sized chunks.
Core and chop the tomatoes.
Pit 1/2 cup black olives if necessary and halve or chop.
Drain 2 tablespoons capers.
3. Transfer the chicken to a bowl. Add 2 tablespoons olive oil to the skillet. Add the zucchini, sprinkle with salt and pepper, and cook, stirring occasionally, until it is browned in spots, about 5 minutes.
Peel and chop 4 cloves garlic; add to the skillet.
Strip the leaves from 2 thyme sprigs and chop.
4. Add the tomatoes to the skillet along with the olives, capers, thyme, ½ cup wine or water, and lots of pepper. Scrape any browned bits from the bottom of the pan, then return the chicken and any accumulated juices to the skillet.
5. Adjust the heat so the mixture bubbles steadily but not vigorously. Cook, stirring once or twice, until the tomatoes break down and the chicken finishes cooking, 5 to 10 minutes.
Strip the leaves from several basil sprigs and chop.
6. When the stew is ready, taste and adjust the seasoning. Garnish with the basil and serve.
— Recipe from How to Cook Everything Fast