Recipe: Provencal Style Chicken with Couscous

boneless skinless chicken, cut into bite size pieces (we use 6 tenderloins or 2 breasts to serve 2 people)
olive oil
1 medium onion, chopped
1 teaspoon minced garlic
1 can (14-15 oz) of diced tomatoes, with juice
1/4 teaspoon cayenne (optional)
1/2 cup dry white wine, chicken or vegetable stock
1 cup Nicoise olives, whole or chopped
1/2 teaspoon fresh thyme, or 1/4 teaspoon dried thyme
salt and pepper to taste
1/2 cup couscous, prepared with butter and chicken stock

Add olive oil to a saute pan and cook the onion over medium heat until it begins to soften. Add the garlic, tomatoes (with juice in can), cayenne, if desired, and raise the heat slightly. Cook until some of the tomato juice bubbles away. Add the wine or other liquid and cook for another 2 minutes. Add the olives and the thyme, along with some salt and pepper. Cook 1 minute. Add the chicken to the sauce, submerge the chicken in the sauce and cover the pan. Cook over medium-low heat, stirring occasionally, until the chicken is cooked through. Serve over couscous with a drizzle of olive oil.

Makes 2 hearty servings.

This recipe was adapted from a recipe in "How to Cook Everything" by Mark Bittman.