Ingredients

• ●1.5 lbs Chicken thighs
• ●1 medium Bell pepper
• ●1 medium Onion
• ●2 medium Carrots
• ●2 stalks Celery
• ●2 cloves Garlic
• ●4 cups Low-sodium chicken broth
• ●2 tablespoons Olive oil
• ●1 Bay leaf
• ●1 teaspoon Thyme
• ●1/2 teaspoon Rosemary
• ●1 teaspoon Lemon juice
• ●1 medium Sweet potato

Instructions

1. 1Cut the chicken thighs into bite-sized pieces.
2. 2Dice the bell pepper, onion, carrots, celery, and sweet potato (if using) into small pieces.
3. 3Mince the garlic.
4. 4Heat the olive oil in a large pot or Dutch oven over medium heat.
5. 5Gently brown the chicken in the olive oil.
6. 6Add the onions, carrots, and celery and cook until softened, about 5-7 minutes.
7. 7Add the garlic and bell pepper and cook until fragrant, about 1 minute.
8. 8Add the chicken broth, bay leaf, thyme, and rosemary.
9. 9Bring to a simmer, then reduce heat and simmer until the chicken is cooked through and the vegetables are tender, about 20-25 minutes.
10. 10Remove the bay leaf and stir in the lemon juice.
11. 11For the baby, mash a portion of the stew or ensure the vegetables and chicken are cut into very small, manageable pieces.
12. 12Serve warm.