This delish stew is made with chicken, chicken stock, fresh spring season vegetables, and olive oil

Serves: 4
Preparation time: 15 minutes
Cooking time: 40 minutes

Ingredients:

• 2 whole chicken breasts (1 ¾ pound), bone-in, split and skinned
• 1 ¾ cups homemade chicken broth, or canned low sodium chicken broth
• 12 baby carrots
• 1 leek (6 ounces), cut into ¼ inch rounds, well washed
• ½ pound asparagus, trimmed and cut into 1 ½ inch pieces (green beans or celery may be used instead)
• 1 cup shelled fresh peas
• 4 canned plum tomatoes, seeded and quartered
• 2 tsp olive oil
• Salt and freshly ground black pepper to taste
• ¼ tsp paprika
• Fresh flat-leaf parsley, for garnish

Directions:

• Season chicken breasts with salt and pepper.
• In a large skillet, heat olive oil over medium-high heat.
• Add chicken to the hot oil and cook for 3 minutes per side or until golden brown on both sides.
• Add in chicken stock and tomatoes, stir well and bring it to a boil
• Reduce heat to medium-low, cover, and cook for 20 minutes.
• With the help of a slotted spoon remove chicken from skillet and set aside.
• Add carrots to the skillet, cover, and cook for 5 minutes or until carrots are tender.
• Add in leek, asparagus, and peas and cook for an additional 5 minutes or until all the vegetables are tender.
• Meanwhile, pull the chicken from bone and chop into large bite-size pieces.
• Return chicken to skillet and cook for 2 minutes or until heated through.
• Garnish with parsley and serve.