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Since starting this blog three years ago there have been many writing "firsts". Discussing my experience with September 11, the whole CCR5 issue, issues surrounding the death of friends, have all been things that I never thought I would actually write about, but in the end did.

Well, today marks another first. Ladies and gentlemen, welcome to the recipe corner! Yes, you heard me. Mr. stick a frozen entree in the microwave and radiate it, has been experimenting with cooking. Slowly, as the skill level is how shall we say, pre beginner at present.

Though a few nights ago, with Allison's help, I made what I attest is the best dish I have ever, or will ever, create. From a Martha Stewart recipe no less.

May I present....

Mediterranean Chicken Stew

Serves 4:

• 1 1/2 pounds boneless, skinless chicken breast halves, cut into 3/4-inch chunks
• Coarse salt and ground pepper
• 3 teaspoons olive oil
• 4 garlic cloves, minced
• 1 can (15.5 ounces) chickpeas, drained and rinsed
• 4 plum tomatoes, cored and cut into 1/2-inch pieces (2 cups)
• 2 tablespoons chopped pitted Kalamata olives (about 5)
• 1 teaspoon white-wine vinegar
• 1/4 cup chopped fresh parsley

Directions:

1. Season chicken with 1 teaspoon salt and 1/4 teaspoon pepper. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add chicken, and cook, turning occasionally, until golden, 3 to 4 minutes. Transfer to a plate.
2. Reduce heat to medium-low; add remaining teaspoon oil to skillet. Add garlic, and cook, stirring, until fragrant, about 30 seconds. Add chickpeas and 1 cup water. Bring to a boil; cook until liquid is reduced by half, about 2 minutes.
3. Add tomatoes; cook over medium heat until starting to break down, 3 to 4 minutes. Add olives, vinegar, and chicken along with any accumulated juices to pan; toss until warmed through, about 1 minute. Stir in parsley. Serve over polenta or orzo (I used the orzo).