Farmer's Stew

Whether you've had a hectic day on the farm or at another job, you're in for a hearty meal at sunset with this stew.

Serves: 4

Cooking Time: 25 min

Ingredients

• 3 tablespoons olive oil
• 1 to 1½ pounds boneless, skinless chicken breasts, cut into 1-inch chunks
• 2 medium-sized onions, chopped
• 8 garlic cloves, coarsely chopped and divided
• 6 plum tomatoes, cut into 1-inch chunks
• 3 medium-sized zucchini, cut into 1-inch chunks
• 2 medium-sized red bell peppers, cut into 1-inch chunks
• 1/2 cup chopped fresh parsley, divided
• 1 tablespoon dried basil
• 2 teaspoons dried oregano
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 2 cans (15 ounces each) whole potatoes, drained
• Peel of 1 lemon, finely grated

Instructions

1. In a 6-quart soup pot, heat the olive oil over high heat. Add the chicken, onions, and 6 of the chopped garlic cloves. Cook for 8 to 10 minutes, or until the chicken is browned on all sides, stirring frequently. Reduce the heat to medium and add the tomatoes, zucchini, red peppers, 1/4 cup parsley, the basil, oregano, salt, and black pepper. Cover and cook for 10 minutes, then add the potatoes, lemon, the remaining 2 chopped garlic cloves and 1/4 cup chopped parsley. Stir until thoroughly mixed, then cover and cook for 5 to 7 minutes, or until the potatoes are warmed through. Serve immediately.