Recipe: This leftover rotisserie chicken stew is an easy one-pot meal

Note: If using fresh chicken breasts, add boneless, skinless chicken breasts and salt and pepper in the middle of the second season. Heat 1 tablespoon of olive oil in a pan and overflow over medium heat until golden on both sides, about 3-4 minutes on each side. Remove from the pan, let it rest, and insert it into bite-sized pieces. Add it to the stew with potatoes so that it finishes cooking in the stew pot.