A hearty one-pot stew made with tender chicken, potatoes, tomatoes, and fresh basil finished with cream.

2 tablespoons olive oil

1 ½ pounds boneless, skinless chicken thighs or breasts, cut into bite-size pieces

Salt and black pepper, to taste

1 medium yellow onion, diced

2 medium carrots, diced

8 ounces cremini mushrooms, sliced

4 cloves garlic, minced

2 tablespoons tomato paste

1 ½ pounds Yukon gold or red potatoes, cut into 1-inch cubes

1 (28-ounce) can crushed tomatoes

2 cups chicken broth

1 teaspoon dried oregano

1 bay leaf

½ teaspoon crushed red pepper flakes (optional)

½ cup chopped fresh basil, plus more for garnish

½ cup heavy cream

Grated Parmesan cheese, for serving (optional)

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1. Heat olive oil in a large pot over medium-high heat and brown the seasoned chicken. Remove and set aside.

2. In the same pot, cook onion and carrots until softened. Add mushrooms and cook until lightly browned. Stir in garlic and tomato paste.

3. Add potatoes, crushed tomatoes, broth, oregano, bay leaf, and red pepper flakes. Return chicken to the pot.

4. Bring to a gentle boil, reduce heat, cover, and simmer until potatoes are tender and chicken is cooked.

5. Stir in basil and heavy cream. Remove bay leaf, adjust seasoning, and serve hot.

Add basil at the end for best flavor. This stew thickens slightly as it rests.