This is a great recipe. We use what we have in the fridge. The key ingredients are onion, garlic, and mushroom. A vegetarian version is probably possible. This recipe is suitable for allergy sufferers.

Chicken Vegetable Stew

2 tablespoons olive oil
1 onion, diced
2 stalks celery, diced
2 carrots, diced
2 cloves garlic, pressed
1 cup cremini mushrooms, sliced
1 tablespoon tomato paste


1 ⅓ cups water
½ teaspoon dried marjoram
½ teaspoon dried rosemary
½ teaspoon paprika
¼ teaspoon dried sage
1 bay leaf


1 pinch cayenne pepper
Salt and ground black pepper to taste
½ pound skinless, boneless chicken breast halves, cut into bite-size pieces, or more to taste.
1 teaspoon cornstarch
1 teaspoon cold water, or as needed


A low heat olive oil in a stockpot. Cook and stir onion, celery, carrots, and garlic in hot oil for 10 minutes. Add mushrooms to onion mixture and cook for 5 minutes, stirring occasionally.

Cooking Step 1

In a bowl, combine tomato paste and 1 tablespoon water; stir in remaining water, marjoram, rosemary, paprika, sage, bay leaf, cayenne pepper, and pepper.

Cooking Step 2

Add tomato paste mixture and chicken. Turn heat down to medium-low, cover, and simmer for 40 minutes or until chicken is no longer pink in the centre and vegetables are tender.

Cooking Step 3

In a bowl, combine cornstarch and cold water. Stir in cornstarch mixture and salt; bring to a boil and cook for 5–10 minutes until thickened.

Cooking Step 4

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