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Mediterranean-style rosemary-chicken stew
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| Artist: |
_ |
| Categories: |
Entrees, Poultry, Soups & Stews |
| Yield: |
2 |
| Rating: |
0 |
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Ingredients:
| 4
| small | Potatoes, peeled and cut | | | Into small cubes | | 3
| tbsp | Olive oil | | 1
| large | Onion, chopped | | 2
| | Cloves garlic, chopped | | 1
| lbs | Boneless chicken breasts | | | Cut into small chunks | | 3
| | Carrots, peeled and cut into | | | ?inch rounds | | | Juice from ?lemon | | 1
| tbsp | Dried rosemary | | 1
| tbsp | Dried basil | | 1/2
| cup | Chopped parsley | | 12
| | To 14 black olives, pitted | | | And sliced (brine cured) |
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Procedures:
| 1 | In small pot, cover potatoes with water and boil about 5 minutes, until tender. | | 2 | Drain into colander. | | 3 | In a 2 ?to 3 quart pot, over medium heat, heat olive oil. | | 4 | Add onion and garlic; saute about 5 minutes, until translucent. | | 5 | Add chicken and saute" approximately 5 minutes, until chicken is opaque. | | 6 | Add 1 ?cups water, carrots, lemon juice, rosemary, basil, parsley and olives. | | 7 | Simmer on stovetop about 25 minutes, untill chicken is cooked through. | | 8 | typed by jessann :) |
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