Mediterranean Style Rosemary Chicken Stew

2 medium potatoes, peeled -- cut into small cubes

3 tablespoons olive oil

1 large onion -- chopped

2 cloves garlic -- chopped

1 pound chicken, boneless & skinless -- cut in small chunks

3 carrots, peeled -- cut in 1/2" rounds

1/2 lemon -- juiced

2 tablespoons fresh rosemary

(or 1T. dried) 2 tablespoons fresh basil, torn into large pieces

(or 1 T. dried) 1/2 cup parsley -- chopped

12 to 14 black olives, pitted -- sliced

In a small pot, cover potatoes with water and boil for about 5 minutes, until tender. Drain into colander.

In a 2 1/2 - 3 quart pot, over medium heat, heat olive oil. Add onion and garlic; saute for about 5 minutes, until translucent. Add chicken and saute approximately 5 minutes, until chicken is opaque. Add 1 1/2 cups water, carrots, lemon juice,rosemary, basil, parsley and olives. Simmer on stovetop for about 25 minutes until chicken is cooked through.