AMAZING CHICKEN STEW

Steps:

• In large stock pot, cook the diced sweet potato in the vegetable stock over medium-high heat for approximately 10-15 minutes.
• Add the chicken stock and bay leaf, reduce heat to medium-low and allow to simmer.
• While that's simmering, cook your bacon in a large skillet until it is crisp.
• Remove the bacon and let drain on paper towels.
• (If you aren't planning to use bacon, this is where you would heat your olive oil).
• Add cubed chicken to the bacon drippings (or oil) and cook (over medium heat) until just starting to turn white, stirring frequently.
• Crush the basil and thyme and add to chicken, stirring to mix together well.
• Add the Worcestershire sauce and let it all cook for about 10 minutes to blend the flavors, stirring every so often.
• Remove the chicken with a slotted spoon and add to the simmering stock.
• In same skillet put your onion, carrots, and garlic and sauté for about 10 or 15 minutes, stirring occasionally (you just want them slightly tender, not mushy).
• Use a slotted spoon to remove the veggies and add them to your simmering stock.
• Cover and simmer for approximately 1 hour or until the veggies are the consistency you like.
• If not thick enough for you after the hour, mix the cornstarch and water into a "slurry" and add slowly to the stock, stirring constantly, until thickened.
• Slowly stir in the cream and allow to warm through.
• If you used it, crumble the cooked bacon over top.
• Serve with warm rolls.