Mediterranean Style Rosemary Chicken Stew
Yield
servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
potatoes
peeled, cut into small cubes |
|
| 3 | tablespoons |
olive oil
|
|
| 1 | large |
onions
chopped |
|
| 2 | cloves |
garlic
chopped |
|
| 1 | pound |
chicken
boneless, skinless, cut into small chunks |
|
| 3 | each |
carrots
peeled, cut into 1/2 inch rounds |
|
| ½ | each |
lemon
juiced |
|
| 2 | tablespoons |
rosemary leaves
fresh, or 1 tablespoon dried |
|
| 2 | tablespoons |
basil
fresh, torn in large pieces or 1 tablespoon dried |
|
| ½ | cup |
parsley leaves
chopped |
|
| 12 to 14 | each |
black olives
pitted, sliced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
potatoes
peeled, cut into small cubes |
|
| 45 | ml |
olive oil
|
|
| 1 | large |
onions
chopped |
|
| 2 | cloves |
garlic
chopped |
|
| 453.6 | g |
chicken
boneless, skinless, cut into small chunks |
|
| 3 | each |
carrots
peeled, cut into 1/2 inch rounds |
|
| 0.5 | each |
lemon
juiced |
|
| 3E+1 | ml |
rosemary leaves
fresh, or 1 tablespoon dried |
|
| 3E+1 | ml |
basil
fresh, torn in large pieces or 1 tablespoon dried |
|
| 118 | ml |
parsley leaves
chopped |
|
|
black olives
pitted, sliced |
*
|
Directions
In a small pot, cover potatoes with water and boil for about 5 minutes, until tender.
Drain into colander.
In a 2½ to 3 quart pot, over medium heat, heat olive oil.
Add onion and garlic; sauté for about 5 minutes, until translucent.
Add chicken and sauté approximately 5 minutes, until chicken is opaque.
Add 2½ cups water, carrots, lemon juice, rosemary, basil, parsley and olives.
Simmer on stovetop for about 25 minutes until chicken is cooked through.
