Slow-Cooked Chicken Vegetable Medley Stew

Recipe and photo courtesy of Alison Randall (homeandplate.com)

• 1 Tbsp olive oil
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1 red bell pepper, cored and chopped
• 3 carrots, peeled and chopped
• 8 oz fresh mushrooms, quartered
• 1 (14-oz) can fire-roasted tomatoes
• 2 large potatoes, chopped into 1-inch cubes
• 4 cups chicken broth or stock
• 2 chicken breasts, bone in and skin on
• Fresh herbs, including 2 bay leaves, sage and thyme

In a soup pot over medium heat, heat the olive oil and sauté the onion and garlic until the onion softens. Add the bell pepper, carrots and mushrooms; cook until vegetables caramelize. Stir in the tomatoes, potatoes and chicken broth and bring to a boil. Submerge the chicken breasts, skin side down, in the liquid. Add the bay leaves and a sprinkle of fresh sage and thyme. Reduce heat to a simmer, covered, for an hour or until the chicken pulls easily off the bone.

Remove the chicken breasts from the pot, peel off and discard the skin, then shred the meat off the bone. Return the chicken to the pot. Continue to simmer, covered, for an additional 15 minutes before serving. Makes 6 servings.