Herb Chicken Stew

• 4 lb. chicken, cooked and cubed
• 6 c. crushed, peeled tomatoes
• 6 cloves garlic, crushed
• 8 to 10 small new or red potatoes
• 5 medium carrots, peeled and sliced
• 2 tsp. dried basil
• 3 bay leaves
• 2 tsp. parsley
• 2 tsp. tarragon
• 5 to 6 cloves
• 1 tsp. dill
• 10 peppercorns
• salt to taste
• 2 zucchini, halved and sliced

1. Poach chicken in just enough water to cover.
2. Remove chicken from stock.
3. Set aside chicken to cool.
4. Reduce stock by rapidly boiling 10 to 15 minutes.
5. Add tomatoes and garlic to stock. Simmer 10 minutes.
6. Add carrots and seasonings*; simmer 10 minutes or until carrots are barely tender.
7. Add potatoes, whole or quartered.
8. Simmer until barely tender.
9. Add chicken and zucchini.
10. Stir in nutmeg just before serving.
11. Great with crusty brown bread!

chicken, tomatoes, garlic, red potatoes, carrots, basil, bay leaves, parsley, tarragon, cloves, dill, peppercorns, salt, zucchini

Taken from www.cookbooks.com/Recipe-Details.aspx?id=876920 (may not work)