At Arbor Farms Market on Stadium, Miller Amish skinless and boneless chicken thighs are $2.99 a pound. Sounds like chicken stew will be on the menu.

I'm a fan of chicken thighs for several reasons:

1. Thighs are less expensive than (skinless/boneless) chicken breasts.

2. Thighs (to my palate) are more flavorful than chicken breasts.

3. Thighs are more difficult to overcook than chicken breasts.

In summary: thighs rule. Chicken breast meat would be easy to overcook in the stew, and chicken thighs are so flavorfully juicy and tender in the brew.

Yukon Gold potatoes would be a great substitute for the pasta in this soup; or, skip the pasta and potatoes and serve over creamy polenta.

Yield: 6 servings

Time: 30 minutes

Cost: Approx. $18

Ingredients

2 pounds (apx. 10) skinless, boneless chicken thighs

1 tablespoon extra virgin olive oil

2 medium leeks (white and light parts only) chopped and washed well

1 small fennel bulb, stalks removed, halved, cored and thinly sliced; fronds reserved for garnish

1 can (28 ounces) diced tomatoes

2 teaspoons minced garlic

1-2 cups white wine or chicken stock (or combination of both)
1 cup small shaped dry pasta, such as orzo or small shell (lumachine)

3 tablespoons chopped basil, optional

Directions

1. Bring a medium-sized pot of salted water to a boil. Season sliced chicken with kosher salt and freshly ground pepper.

2. In a large, deep-lipped heavy- bottomed pan or Dutch oven, heat olive oil over medium heat. Sauté chicken 8-10 minutes. 

3. Stir in leeks and fennel. Continue cooking an additional 5 minutes or until fennel and leeks are just limp. Add garlic, wine or stock and tomatoes to pan.

4. Meanwhile, cook pasta, less than 2 minutes of recommended packaging cooking time. (Pasta will continue cooking in the stew.)

5. Add semi-cooked pasta to stew and continue simmering until pasta is tender, about 5 minutes, adding additional stock if stew is too thick; pasta will absorb liquid as it simmers and continue to absorb liquid as it sits. Season to taste with kosher salt and freshly ground pepper. Garnish with fennel fronds, and basil, if using.