Sundown Chicken Stew

• 28 ounces Italian-style tomatoes, undrained
• 13 3/4 ounces reduced-sodium chicken broth
• 6 chicken breast halves, skinless, cut into 3/4-inch cubes (4oz each)
• 3 medium russet potatoes, peeled and cut into 1/2-inch cubes (3 cups)
• 2 large yellow onions, chopped (2 1/2 cups)
• 1 cup chopped celery
• 1 tablespoon chopped fresh marjoram or 1 teaspoon dried marjoram
• 1/2 teaspoon fresh ground black pepper
• 10 ounces frozen lima beans
• fresh parsley or marjoram, sprigs (to garnish)

1. In a 5-quart dutch oven, combine tomatoes and broth and bring to a boil over high heat.
2. Add the chicken, potatoes, onions, celery, chopped marjoram, and pepper and return to a boil. Reduce heat to low; cover and simmer for 10 minutes.
3. Add lima beans and return to a boil. Cover, reduce heat to low, and simmer until vegetables are fork tender, about 10 minutes.
4. Ladle stew into serving bowls. Garnish with parsley or marjoram sprigs. Serve immediately.
5. Prepare In Advance: Place the cooked stew in a bowl, cover with plastic wrap, and refrigerate for up to a day. To reheat, place in a dutch oven and simmer over medium-low heat until heated through.

italianstyle tomatoes, chicken broth, chicken, russet potatoes, yellow onions, celery, fresh marjoram, fresh ground black pepper, beans, parsley

Taken from www.food.com/recipe/sundown-chicken-stew-373028 (may not work)