This French-inspired "stew" of sorts is a humble, country-style chicken dish. Applying a few shortcuts makes it a simple recipe, easy to pull together. Chicken may or may not be marinated, depending on time allowed. Also, chicken can cook while other ingredients are prepared. Full of flavor; a great comfort food. Serves 3-4.

Ingredients:

• 2 lb. chicken thighs, boneless, skinless
• 1/4 c. white vinegar (for marinade, if desired)
  
• 1 TBS. sugar (for marinade, if desired)
• 1 tsp. salt (for marinade, if desired)
• 1/2 TBS. olive oil (for marinade, if desired)     (plus more for grilling veggies)
  
• 8-12 oz. pasta
• 1/2 onion
• 2 carrots
• 1/2 green pepper
• 28 oz. can tomato pieces
• 1/2 c. chicken stock (use some of cooking juices from cooking the chicken)
  
• 2/3 c. olives, either Nicoise or Kalamata, halved, pitted
  
• 1/2 TBS. minced, fresh garlic
  
• Fresh herbs: Thyme, rosemary (or other favorites) (or substitute dry)
  

Time willing, give the chicken extra flavor by marinating for about a day: > 2 lb. chicken thighs, boneless, skinless > 1/4 c. white vinegar > 1 tsp. salt > 1/2 TBS. olive oil

Or simply bake chicken as is. Bake at 350 degrees, about 40 minutes. While chicken is cooking, cook pasta until done; drain after cooking: > 8-12 oz. pasta

Also, prepare the vegetables. In iron skillet, cook until tender: > 2 carrots, peeled, sliced into rounds > 1/2 onion, diced coarse > a splash of olive oil

For tastiest, sweetest veggies, add a few tablespoons of water to the pan while they cook, which will eventually evaporate, but which will help them to cook in the meantime.

When water's evaporated and carrot/onions are tender, add to the pan and grill: > 1/2 green pepper, diced coarse

To the peppers/carrot/onion, also add: > 28 oz. canned tomato pieces > any chicken broth accumulated from cooking the chicken (or 1/2 c. stock)

Bring the vegetables up to a boil, simmering until of a sauce-like consistency. Finally, add: > 2/3 c. halved, pitted Kalamata (or Nicoise) olives > 1/2 TBS. minced, fresh garlic > Fresh herbs to taste

Add salt if necessary. Serve sauce over chicken and pasta.