Chicken Stew

A couple of years ago, I
discovered a delicious chicken stew recipe. Over time, I changed it around a little, mostly because I was out of an
ingredient, or didn't have the recipe near and had to go on memory. I made it tonight, and it turned out well, so
I'm giving you today's version of it. If
you try it, don't be afraid to change it and make it your own. I think some wine would be good in it, but I
didn't have any. The only thing you
can't leave out is the chicken. Then it
would be just stew, not chicken stew. 

Chicken Stew Recipe

• 3 tablespoons olive oil
• 1 pound boneless chicken,
  white or dark meat, cut in 1" pieces
• 3-4 potatoes, peeled and cubed
• 1 onion, chopped
• 2 garlic cloves, chopped
• 2 carrots, peeled, chopped
• 1 tablespoon curry powder
• 2 teaspoons nutmeg
• 2 teaspoons cinnamon
• Salt and pepper
• 14 oz. chopped tomatoes
• 32 oz. chicken broth
• 3 cups green beans

Saute chicken in olive oil
over medium high heat until browned. Add
potatoes and season lightly with salt and pepper. Stir and cook about 3-4 minutes. Add onion, garlic, carrots and
seasonings. Stir. Add remaining ingredients. Bring to boil, reduce heat and simmer 30
minutes.