Mediterranean Style Rosemary Chicken Stew
| Yield: | 2 Servings |
| Categories: | Soups, Stews |
| 2 | md | Potatoes, peeled; cut into small cubes |
| 3 | tb | Olive oil |
| 1 | lg | Onion; chopped |
| 2 | Cloves garlic; chopped | |
| 1 | lb | Chicken, boneless & skinless; cut in small chunks skinless; cut in small chunks skinless; cut in small chunks skinless; cut in small chunks |
| 3 | Carrots, peeled; cut in 1/2" rounds | |
| 1/2 | Lemon; juiced | |
| 2 | tb | Fresh rosemary |
| (or 1T. dried) | ||
| 2 | tb | Fresh basil, torn into large pieces |
| (or 1 T. dried) | ||
| 1/2 | c | Parsley; chopped |
| 12 to 14 black olives, pitted; sliced |
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