Yield: 6 servings

2 tb Olive oil
1 lg Carrot,sliced into 1/4″
4 Chicken thighs 
6 sm New potatoes
1/4 lb String beans,cut into 2″  -pieces
1/2 ts EACH dried rosemary,oregano
2 tb EACH water,minced fresh Salt,pepper -garlic

Heat oil in a large, no-stick frying pan and brown thighs and potatoes on all sides for 12 to 15 minutes. Add rosemary, oregano, water and garlic. Turn ingredients to mix and coat cover and simmer for 15 minutes, adding a little water if necessary. Stir in carrots and beans. Salt and pepper lightly. Cover and continue to simmer until chicken is done, about 15 minutes.



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