Chicken Stew

This is a good quick meal. You can use crushed tomatoes instead to shorten the cooking time.
TIP: To prevent white meat cooked in a broth from going stringy, make sure that the vegetables are underneath, in the liquid, and the meat is on top, above the liquid, when adding the vegetables and meat, so that the meat cooks more gently.

2-3 Tbsp grapeseed oil
1 large chopped onion
1 (14 oz) can diced tomatoes
2 cups chicken broth OR 2 cups white wine
1-2 cloves minced garlic
1 tsp. thyme or a couple of fresh sprigs
1 bay leaf
1 tsp. salt
1/2 tsp. pepper
2 medium potatoes, diced
3 carrots, sliced
2 stalks celery, diced (optional)
2 chicken breasts, chopped

1. Heat the oil in a soup pot and sauté the onions for 2 minutes.
2. Add the tomato, broth (or wine), garlic, thyme, bay leaf, salt and pepper. Bring this mix to a boil and let simmer until the tomatoes cooks.
3. Add the potatoes, carrots, (celery if using). Layer the chicken on top - apparently it cooks better if it isn't braising in the liquid (see TIP).
4. Simmer until the vegetables are done, about 30 minutes.