Chicken Stew
By The Gourmet Farm Girl

2-3 Tablespoons Olive oil
2 stalks celery + the light green leaves (chopped)
1 med size carrot (chopped)
2 cloves garlic (minced)
1 small onion (chopped)
2 small potatoes (diced)
2 bay leaves
1 Tablespoons dried parsley or 2-3 Tablespoons fresh
1- 14 oz can petite chopped tomatoes with garlic and olive oil
1 -14 oz can low salt chicken broth
1 ½ Tablespoon Basil Pesto
½ teaspoon dried thyme leaves
Crushed black pepper and sea salt to taste
1-15 oz can pinto beans (kidney beans or any white bean will work)
2 Chicken breasts cut into bite size pieces or 3-4 chicken thighs will work for this recipe

Heat the oil in a heavy stock pot over medium heat; add the garlic, celery, carrots, and onion. Sauté till the onion is translucent; 5-7 minutes; season with cracked black pepper and sea salt.
Stir in the tomatoes, chicken broth, bay leaves, basil pesto, thyme, parsley and chopped potatoes; simmer for 15-20 minutes then add chicken pieces. Continue to simmer on low to medium heat till the chicken is cooked through and tender and potatoes are soft; additional 15 -20 minutes; add the beans and continue to simmer for 8-10 minutes . The best flavor comes from a slow simmer and let the flavors come together.

Serve with some crusty bread for dipping

Serves 2-4
(Double if more is needed)

ENJOY!