Chicken Ragout with Potatoes and Olives

Just tried this one - YUM. Soooooo good. Really nice comfort food.

• 1 tsp olive oil
• 1.5 lb skinless boneless chicken thighs, trimmed of all visible fat
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 onion, thinly sliced
• 1 chopped garlic clove
• 3 plum tomatoes, chopped
• 1 large baking potato, cubed
• 10 kalamata olives, pitted and chopped
• 1/2 c reduced fat chicken broth
• 1/4c dry white wine
• 1/2c chopped fresh basil

Heat oil in a large, nonstick skillet over medium-high heat. Sprinkle chicken with salt & pepper and sautee until brown on both sides, about 5 minutes. Add the onion and the garlic, cook until the onion is just tender, about 5 minutes longer. Stir in the tomatoes, potato, olives, broth and wine. Cover, reduce the heat and simmer until the chicken is cooked through and the potato tender, about 20 minutes. Remove from the heat and stir in the basil.

Yield: 4 servings, 6 points each (306 cal, 9g fat, 3g fiber)