Pick up a rotisserie chicken add some fresh Ontario vegetables and you can have a terrific dinner impressive enough for company. Serve this Mediterranean-inspired stew over cooked orzo, noodles or with crusty bread to soak up the yummy sauce.
Preparation Time: 10 minutes
Cooking Time: 25 to 30 minutes
Serves: 4 to 5
Ingredients:
- 1 tbsp olive oil
- 4 Yukon gold potatoes, cut into 1-inch chunks
- 4 carrots, thickly sliced diagonally
- 3 cloves garlic, thinly sliced
- 1 onion, chopped
- 1 tbsp all-purpose flour
- 2 cups sodium-reduced chicken broth
- 1 rotisserie cooked Ontario Chicken
- 1/4 cup prepared basil pesto
- 1 tbsp fresh lemon juice
- 10 kalamata olives, halved
- 1 sweet Red Pepper, seeded and thinly sliced
Preparation Instructions:
In large pot, heat oil over medium to high heat. Stir in potatoes, carrots, garlic and onion; cook, stirring occasionally, for about 5 minutes or until onion has started to soften.
Whisk flour into chicken broth; gradually stir into pot and bring to boil. Reduce heat, cover and simmer for 8 to 10 minutes or until potatoes are just tender.
Meanwhile, remove skin from chicken and cut into 8 to 10 pieces; add to pot. Stir in pesto, lemon juice, olives and red pepper; simmer, stirring occasionally, for 5 to 10 minutes or until chicken is heated through.