Tuscan Chicken Stew

The stew-iness isn’t apparent, but the food was delicious. It thickened up to a point I thought it’d be better just on a plate, then I wrestled with some quinoa.

I think the problem is the high elevation – it always needs twice as much water and twice as long to cook. I added garlic butter and Parmesan, which has made it the easiest to eat as a side dish so far.

The photo was only getting brightness on the chicken chunks and so all I could do was laugh after wrestling with the food to have to wrestle with the camera as well.

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