Quick Chicken Stew

Heat olive oil in large pot with tight fitting lid. Saute the diced onion and sliced celery for a few minutes.

Cut potatoes, carrots and chicken breast into uniform chunks about 1 ½ inches (4 cm) in size and add to pot. Add chicken broth to the pot with the dried thyme, oregano, black pepper and bay leaves and stir. Bring to a boil, cover and simmer with lid on for 45 minutes.

Discard bay leaves. To thicken, mix cornstarch with the cold water in a medium size bowl. Stir until well dissolved and cornstarch has no lumps. Then stir in ½ cup (125 ml) of the hot chicken broth from the pot and stir to dissolve. Add to the stew and mix well to combine. Simmer another 5 or until it thickens.

To serve ladle into bowls. Garnish with chopped fresh parsley.