Name: Herb Chicken Stew
Yield: 4 servings
Ingredients: 4 lb. chicken, cooked and cubed; 6 c. crushed, peeled tomatoes; 6 cloves garlic, crushed; 8 to 10 small new or red potatoes; 5 medium carrots, peeled and sliced; 2 tsp. dried basil; 3 bay leaves; 2 tsp. parsley; 2 tsp. tarragon; 5 to 6 cloves; 1 tsp. dill; 10 peppercorns; salt to taste; 2 zucchini, halved and sliced

1

Poach chicken in just enough water to cover.

2

Remove chicken from stock.

3

Set aside chicken to cool.

4

Reduce stock by rapidly boiling 10 to 15 minutes.

5

Add tomatoes and garlic to stock. Simmer 10 minutes.

6

Add carrots and seasonings*; simmer 10 minutes or until carrots are barely tender.

7

Add potatoes, whole or quartered.

8

Simmer until barely tender.

9

Add chicken and zucchini.

10

Stir in nutmeg just before serving.

11

Great with crusty brown bread!

Herb Chicken Stew

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