Recipe - Mediterranean Style Rosemary Chicken Stew

2 md Potatoes, peeled; cut into
small cubes
3 tablespoon Olive oil
1 lg Onion; chopped
2 Cloves garlic; chopped
1 pound 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
One half Lemon; juiced
2 tablespoon Fresh rosemary
(or 1T. dried)
2 tablespoon Fresh basil, torn into
large pieces
(or 1 T. dried)
One half cup Parsley; chopped
12 to 14 black olives,
pitted; cut or sliced up

In a small pot, cover potatoes with water and boil for about 5 minutes,
until tender. Drain into colander.

In a 2 One half 3 quart pot, over medium heat, heat olive oil. Add onion and
garlic; saute for about 5 minutes, until translucent. Add chicken and
saute approximately 5 minutes, until chicken is opaque. Add 1 One half cups
water, carrots, lemon juice,rosemary, basil, parsley and olives. Simmer on
stovetop for about 25 minutes until chicken is cooked through.

Posted to FOODWINE Digest 27 Sep 96

Date: Sat, 28 Sep 1996 07:35:54 0400

From: Laura Hunter LHunter722@AOL.COM