This Quick Chicken Stew with Lemon & Rosemary comes together in less than half an hour but tastes like it's cooked for hours, full of warm and comforting rosemary, lemon and garlic flavors. It's perfect for cosying up with on a cold fall or winter day, and thanks to the use of pre-cooked chicken it's quick enough to make on a weekday.
Heat up the vegetable oil over medium-high heat in a pan large enough to hold all the ingredients. Add in the minced garlic and sprigs of rosemary and cook for a minute, until fragrant.
Add in the zucchini and cook for 2 minutes.
Pour in the white wine and lemon juice. Cook for 2 minutes.
Add in the chicken stock, bay leaves and soy sauce. Cook for 5-10 minutes, depending on how much time you have, and then remove the bay leaves and the rosemary sprigs.
Add in the cooking cream, mix well and heat up. Then add in the chicken and olives, mix well and allow the chicken and olives to warm up in the stew. Serve together with cooked white rice.
Use whichever chicken is easily available to you - I like storebought grilled chicken but almost any other storebought or homemade chicken works as well. Just make sure to season it a bit if you're not using the storebought grilled kind!