Mediterranean-style rosemary-chicken stew
Yield: 2 Servings
Ingredients:
- 4 sm Potatoes peeled and cut Into small cubes
- 3 tb Olive oil
- 1 lg Onion chopped
- 2 Cloves garlic chopped
- 1 lb Boneless chicken breasts Cut into small chunks
- 3 Carrots peeled and cut into
- 1/2 inch rounds Juice from 1/2 lemon
- 1 tb Dried rosemary
- 1 tb Dried basil
- 1/2 c Chopped parsley
- 12 To 14 black olives
Instructions:
pitted And sliced (brine cured) In small pot cover potatoes with water and boil about 5 minutes until tender. Drain into colander. In a 2 1/2 to 3 quart pot over medium heat heat olive oil. Add onion and garlic; saute about 5 minutes until translucent. Add chicken and saute' approximately 5 minutes until chicken is opaque. Add 1 1/2 cups water carrots lemon juice rosemary basil parsley and olives. Simmer on stovetop about 25 minutes untill chicken is cooked through. typed by jessann :)
