Simple Chicken Stew

1-1/2# boneless-skinless chicken breast

your favorite chicken 'rub'

3T± coconut oil, olive oil or butter

1 lg. onion - rough chopped
2-3T minced garlic

3 carrots - cut in chunks

6-8 fingerling potatoes - cut in chunks

1-2t chicken flavor Better Than Bullion

fresh ground pepper or whole peppercorns

It's almost 90° here today and what am I craving?  Chicken Stew!  Cut the chicken into 1" cubes and roll them in the rub, massaging it into the chicken, so it's well coated on all sides.  Put in the refrigerator for 30-45 minutes.  Meanwhile, peel the onion, scrub the carrots and potatoes, cut and chop them all into a medium glass bowl.  Add the chicken to the hot butter or oil, brown well on all sides, stirring occasionally.  Add 2-3 cups water - or use half white wine and half water if you'd like.  Put vegetables and remaining ingredients in the pot, (if you're using a spicy rub, you might want to omit the pepper) cover, simmer and stir occasionally.  Check the flavors after 45 minutes and make any needed adjustments.  When everything's done the way you like it, thicken the gravy with a little flour and cold water mixed together, if necessary.  Bring back to a simmer, scoop into bowls and serve. . .Lin