Chicken Stew

  • Yield: 4 servings
  • Prep: 20 minutes
  • Cook: 40 minutes

We love this with a good loaf of crusty bread dipped in a good California olive oil (like the peppery Round Pond!)


2tablespoons olive oil
1 carrot, thinly sliced
1 onion, chopped
14 1/2ounces can diced tomatoes with basil, garlic and oregano
14ounces one can chicken broth
1tablespoon tomato paste
2fluid ounces red wine
1 bay leaf
14 1/2ounces one can cannellini beans, rinsed and drained
1medium zucchini, sliced
1pound chicken tenders cut into bite sized pieces
6ounces can California black olives, chopped


  1. Heat oil.  Add carrot and onion and saute until soft.  Add zucchini and saute until tender.  Stir in tomatoes, broth, wine, tomato paste and bay leaf.  Add chicken and bring to a boil.  Cover and simmer about 20 minutes.
  2. Add beans and simmer about 10 minutes. It will thicken some.  Add olives and season to taste with salt and pepper.  Remove bay leaf.  Simmer about 10 minutes more.