One-Pot Week: Chef Dad Whips Up Mediterranean Chicken Stew

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Sweet Potato Chronicles


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4 tablespoons olive oil

3 pc chicken breast, cut into 1” cubes

2 pc onions, white, peeled and sliced thin

10 pc mushrooms, white, washed and cut into quarters

2 cloves garlic, minced

1 teaspoons tomato paste

1 teaspoons Worcestershire sauce (optional)

2 teaspoons balsamic vinegar

1 ½ cups tomato puree (or sauce)

2 cups chicken stock, low sodium or homemade

1 ½ cups chickpeas, canned

4 tablespoons black olives, sliced

1 ½ tablespoons capers

2 sprigs oregano or rosemary (or both!)

1 bay leaf

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