Sundown Chicken Stew - cooking recipe

Ingredients

28 ounces Italian-style tomatoes, undrained
13 3/4 ounces reduced-sodium chicken broth
6 chicken breast halves, skinless, cut into 3/4-inch cubes (4oz each)
3 medium russet potatoes, peeled and cut into 1/2-inch cubes (3 cups)
2 large yellow onions, chopped (2 1/2 cups)
1 cup chopped celery
1 tablespoon chopped fresh marjoram or 1 teaspoon dried marjoram
1/2 teaspoon fresh ground black pepper
10 ounces frozen lima beans
fresh parsley or marjoram, sprigs (to garnish)

Preparation

In a 5-quart dutch oven, combine tomatoes and broth and bring to a boil over high heat.
Add the chicken, potatoes, onions, celery, chopped marjoram, and pepper and return to a boil. Reduce heat to low; cover and simmer for 10 minutes.
Add lima beans and return to a boil. Cover, reduce heat to low, and simmer until vegetables are fork tender, about 10 minutes.
Ladle stew into serving bowls. Garnish with parsley or marjoram sprigs. Serve immediately.
Prepare In Advance: Place the cooked stew in a bowl, cover with plastic wrap, and refrigerate for up to a day. To reheat, place in a dutch oven and simmer over medium-low heat until heated through.