Name: Mediterranean Style Rosemary Chicken Stew
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Meats		Soups &, Stews	2	Servings

INGREDIENTS

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

INSTRUCTIONS

In a small pot, cover potatoes with water and boil for about 5 minutes,
until tender. Drain into colander.
In a 2 1/2 - 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 1/2 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>

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