Greek Chicken Stew

This one-pot meal satisfies year-round. The briny olives and feta are key to the flavor. My husband thinks I should make it more often—always a good sign.

1 tablespoon olive oil

2 cups chopped onion

2 tablespoons dried thyme

1-2 teaspoons black pepper

10 garlic cloves, minced

6 cups (1/2-inch) cubed potato

2 cups cut green beans

¼ cup water (or chicken broth)

2 tablespoons finely chopped black olives

2 (14.5-ounce) cans diced tomatoes, undrained

4-6 boneless, skinless chicken breasts

½ cup crumbled feta cheese

Preheat oven to 375F degrees.

Heat olive oil in a large Dutch oven over medium heat. Add the onion, and sauté for 5 minutes. Add the thyme, pepper, and garlic, and sauté for 1 minute.

Add potato; sauté until potato begins to brown, about 10 minutes.

Stir in green beans, water, olives, and tomatoes.

Remove from heat. Arrange chicken on top, allowing it to settle into the vegetables. Top with the cheese. Cover and bake for 45-60 minutes, or until the chicken is done.