Mom's best chicken and vegetable stew

Ingredients for 4 servings:

• Olive oil for frying
• 1 onion(s), diced
• 3 garlic cloves, chopped
• 600 g fresh chicken, diced into approx. 4 cm pieces
• 500 ml vegetable stock
• 200 ml red wine
• 1 can of tomatoes (400 g), chopped
• 6 m.-sized potatoes, chopped
• 4 m.-sized carrot(s), sliced
• 3 stalk(s) celery, sliced
• 200 g peas
• some rosemary
• salt and pepper

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

simple and delicious, our children love it

Heat olive oil in a large pot. Sauté the onion and garlic. Add the chicken and fry briefly for about 2 minutes. Add the vegetable stock, red wine, and canned tomatoes all at once and bring to a boil. Then add the potatoes, carrots, and celery (make sure everything is mostly covered with liquid—if not, add a little more stock, water, or wine). Wait until everything comes back to a boil, then simmer on low heat for about 50 minutes. Add the peas 5 minutes before the end of the cooking time. Season the stew with rosemary, salt, and pepper, and serve hot. Serve with fresh baguette.