Chicken and Olive Stew

Ingredients

• 2 tablespoons olive oil
• 2 chicken breasts, cut into cubes
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh rosemary
• 1 (14.5 ounce) can diced tomatoes
• 1/2 cup chicken broth
• 1/2 cup pitted green olives
• Salt and pepper to taste

Directions

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken cubes and cook until lightly browned on all sides, about 4 minutes.
3. Add the onion and garlic and cook for 2 minutes.
4. Stir in the rosemary, tomatoes, chicken broth, and olives. Bring to a boil, reduce heat to low, and simmer for 20 minutes, stirring occasionally.
5. Season with salt and pepper to taste and serve hot.

Interesting Facts

• The dish is said to have originated in the ancient Roman Empire.
• The olives used in this dish are traditionally green, but black olives can also be used.
• The dish is often served with a side of crusty bread to soak up the delicious sauce.