Serves: 6


  • 3 tablespoons all-purpose flour
  • 1-1/2 pounds skinless and boneless chicken, cut into 1-inch thick strips
  • 1/3 cup dry white wine (alternatively, you may use water)
  • 1 14-ounce can of peeled tomatoes, drained and coarsely chopped


1.Combine flour, salt and pepper into a medium bowl. Add chicken strips and toss to coat.

2.Heat oil in a large skillet or Dutch oven over high heat. Add the chicken then brown all sides. Transfer chicken to a plate then set aside.

3.Reduce heat to medium then add garlic and onion and cook until onions turn translucent. Add the bell pepper and cook an additional 5 minutes.

4.Stir in the broth, wine, tomatoes, olives and chicken. Cook for about 15 minutes or until bell peppers are tender then serve.


  • Chicken Vegetable Stew from the Public Health Cookbook—original source of recipe, government resource in the public domain
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