Warm-you-up Chicken Stew

I ABSOLUTELY LOVE THIS STEW.  IT’S ACTUALLY MORE LIKE SOUP BUT WHEN I TAKE IT FOR LUNCH I AM LOOKING FORWARD TO LUNCH ALL MORNING.  THE SPICES JUST MAKE IT SO TASTY. AND I FEEL GOOD AFTER I HAVE EATEN IT.  NOT ALL DRAGGY AND FULL AND LETHARGIC.  I FEEL LIKE I DID SOMETHING GOOD FOR MY BODY AND SOUL.

Nothing is more inviting that a warm bowl of stew on a chilly night.  In this dish a variety of herbs boosts the flavor and aroma as well as the nutritional value in every spoonful.

2 Tbsp extra virgin olive oil

3 skinless bone-in chicken breasts (I always use boneless)

1 medium yellow onion, chopped

2 stalks celery, cut into one inch pieces

1 quart low-sodium vegetable stock of chicken stock

2 medium carrots, peeled and cut into 1/2 inch pieces

2 medium turnips, peeled and cut into 1/2 inch pieces (I do not care for turnips so I just leave them out but you could replace with almost any other vegetable if you too do not care for turnips)

3 medium potatoes peeled and quartered (I usually put more potatoes in since I leave out the turnips)

1/2 Tsp fresh thyme

1/2 Tsp chopped fresh basil

1/2 Tsp fresh tarragon

Sea salt and black pepper

METHOD:

1. Heat olive oil in large pot over medium high heat.
2. Sprinkle chicken with salt and pepper on both sides.  Place chicken pieces, meat side down, in oil and cook for 2-3 minutes on each side.
3. Add the onions, celery, and stock.  Bring to a simmer, lower heat, cover, and simmer gently for about 45 minutes, until chicken is done.
4. Add the rest of the vegetables and the herbs.  Bring to a boil.  Reduce heat to a gently simmer for about 10 minutes or until the vegetables are almost fork tender.
5. Remove chicken pieces, cool slightly and pull meat from the bones.  Break meat into large pieces.  Return meat to pot and cook uncovered until vegetables are very tender about 15 minutes.  Season with salt and pepper.