Sundown Chicken Stew

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 28 ounces italian-style tomatoes, undrained
• 13 3/4 ounces reduced-sodium chicken broth
• 6 chicken breast halves, skinless, cut into 3/4-inch cubes (4oz each)
• 3 medium russet potatoes, peeled and cut into 1/2-inch cubes (3 cups)
• 2 large yellow onions, chopped (2 1/2 cups)
• 1 cup chopped celery
• 1 tablespoon chopped fresh marjoram or 1 teaspoon dried marjoram
• 1/2 teaspoon fresh ground black pepper
• 10 ounces frozen lima beans
• fresh parsley or marjoram, sprigs (to garnish)

Recipe

• 1 in a 5-quart dutch oven, combine tomatoes and broth and bring to a boil over high heat.
• 2 add the chicken, potatoes, onions, celery, chopped marjoram, and pepper and return to a boil. reduce heat to low; cover and simmer for 10 minutes.
• 3 add lima beans and return to a boil. cover, reduce heat to low, and simmer until vegetables are fork tender, about 10 minutes.
• 4 ladle stew into serving bowls. garnish with parsley or marjoram sprigs. serve immediately.
• 5 prepare in advance: place the cooked stew in a bowl, cover with plastic wrap, and refrigerate for up to a day. to reheat, place in a dutch oven and simmer over medium-low heat until heated through.