Mediterranean Chicken Wing Stew

• •3 lb Chicken Wings (about 24 wings)
• •1 15-oz can Chickpeas (drained and rinsed)
• •28 oz Canned Diced Tomatoes (undrained)
• •1 cup Kalamata Olives (pitted and halved)
• •1 cup Orzo Pasta (uncooked)
• •1 large Onion (chopped)
• •4 cloves Garlic (minced)
• •2 tbsp Olive Oil
• •2 tsp Dried Oregano
• •1 tsp Dried Basil
• •4 cups Chicken Broth
• •to taste Salt
• •to taste Black Pepper
• •1 cup Fresh Parsley (chopped, for garnish)

Instructions

1. 1

   Heat olive oil in a Dutch oven over medium-high heat. Season chicken wings with salt, pepper, oregano, and basil. Brown the chicken wings in batches, then set aside.

2. 2

   Add chopped onion to the Dutch oven and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.

3. 3

   Pour in the canned diced tomatoes and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the pot.

4. 4

   Return the chicken wings to the Dutch oven. Add chickpeas and Kalamata olives. Cover and simmer for 30 minutes, or until chicken is cooked through.

5. 5

   Stir in the orzo pasta. Cover and cook for another 10-12 minutes, or until the orzo is tender.

6. 6

   Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh parsley before serving.

Chef's Tips

• 💡For a richer flavor, use bone-in, skin-on chicken thighs instead of wings.
• 💡Add a pinch of red pepper flakes for a little heat.
• 💡Serve with a side of crusty bread for soaking up the delicious sauce.