Recipe - Treat Dad to a Mediterranean chicken feast

Want an easy, quick dinner to impress Dad on Father’s Day? Pick up a rotisserie chicken, add some fresh Ontario vegetables and you can have a terrific dinner that is impressive. Serve this Mediterranean-inspired stew over cooked orzo, noodles or with crusty bread to soak up the yummy sauce.


Preparation time: 10 minutes
Cooking time: 25 to 30 minutes
Serves: 4 to 5

Ingredients:
1 tbsp olive oil
4 Yukon gold potatoes, cut into
1-inch chunks (about 1-1/4 lb)
4 carrots, thickly sliced, diagonally
3 cloves garlic, thinly sliced
1 onion, chopped
1 tbsp all-purpose flour
2 cups sodium-reduced chicken broth
1 rotisserie cooked chicken (from the deli)
1/4 cup prepared basil pesto
1 tbsp fresh lemon juice
10 kalamata olives
halved sweet red pepper, seeded and thinly sliced

Preparation instructions:

In large pot, heat oil over medium-high heat. Stir in potatoes, carrots, garlic and onion; cook, stirring occasionally, for about 5 minutes or until onion has started to soften.

Whisk flour into chicken broth; gradually stir into pot and bring to boil. Reduce heat, cover and simmer for 8 to 10 minutes or until potatoes are just tender.

Meanwhile, remove skin from chicken and cut into 8 to 10 pieces; add to pot. Stir in pesto, lemon juice, olives and red pepper; simmer, stirring occasionally, for 5 to 10 minutes or until chicken is heated through.