2 medium potatoes, peeled, cut into small cubes
3 tablespoons extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 pound boneless skinless free-range chicken pieces
3 carrots, peeled, cut in ⅓-inch pieces
Juice of ⅓ lemon
2 tablespoons fresh rosemary, or 1 tablespoon dried
2 tablespoons fresh basil, or 1 tablespoon dried
⅓ cup parsley, chopped
12 to 14 pitted black olives, sliced
Combine the potatoes with enough water to cover in a saucepan and bring to a boil. Boil for about 5 to 10 minutes or until tender; drain. Heat the olive oil in a medium saucepan over medium heat. Sauté the onion and garlic in the oil for about 5 minutes. Add the chicken and cook for about 5 minutes. Add 1⅓ cups water, carrots, lemon juice, rosemary, basil, parsley, and olives. Simmer, uncovered, for about 30 minutes or until chicken is cooked through.
Yield: 4 servings
Adapted from a recipe found on RecipeSource.com