Chicken and vegetable stew

Ingredients:

• 2 tbsp olive oil

• 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

• 1 onion, chopped

• 2 cloves garlic, minced

• 3 carrots, sliced

• 2 potatoes, peeled and diced

• 2 celery stalks, chopped

• 1 zucchini, chopped (optional)

• 1 cup green beans, chopped (optional)

• 1 can (14.5 oz) diced tomatoes

• 4 cups chicken broth

• 1 tsp dried thyme

• 1 tsp dried rosemary

• Salt and pepper to taste

• 1 bay leaf (optional)

• Fresh parsley for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chicken pieces and cook until browned, about 5-7 minutes. Remove chicken from the pot and set aside.

2. In the same pot, add onion and cook until softened, about 3 minutes. Add garlic and cook for another minute.

3. Add carrots, potatoes, and celery to the pot. Stir to combine, then pour in the diced tomatoes and chicken broth. Add the thyme, rosemary, bay leaf (if using), and season with salt and pepper.

4. Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, until the vegetables are tender.

5. Add the browned chicken back to the pot, along with the zucchini and green beans (if using). Simmer for an additional 10-15 minutes, or until the chicken is cooked through and the vegetables are tender.

6. Taste and adjust seasoning as needed. Remove the bay leaf, if used.

7. Serve hot, garnished with fresh parsley, and enjoy!