Chicken Stew with Potatoes and Vegetables

A hearty chicken stew full of potatoes, vegetables, and herbs not only warms up the body on a chilly winter day but also makes a healthy dinner, even if only one bowl.
Ingredients:
4 cups chicken, cut into cubes (about 2 chicken breasts)
1 chopped onion
2 cloves garlic, chopped
1 cup celery, sliced
1 cup carrots, sliced
1 cup button mushrooms, sliced
1 cup cooked beans (navy, white or black-eyed pea beans)
1/2 cup corn
3 medium-size potatoes, peeled and cut into cubes
7 cups chicken broth
1 tbs fresh sage, chopped
1 tbs fresh parsley, chopped
1 tbs fresh oregano, chopped
Salt and pepper to taste
1 tbs butter and oil

Directions:
In a 5 qt pot over medium heat, add butter and oil. Sauté' onion, garlic, carrots and celery until softened.

Add chicken, mushrooms and potatoes and cook for 10 minutes.

Add herbs and chicken broth.

 Bring to boil and turn heat down (any residue that floats to the top must be skimmed)

 Simmer the stew for 30 minutes or until potatoes are very tender. Add corn and cooked beans.

Season with salt and pepper. Continue to simmer the stew for another 10 minutes. Serve