Butternut Stew

Saute until chicken is cooked:
2 T olive oil
1 - 1 1/2 pounds chicken, cut up
1/2 medium onion, chopped
2 cloves garlic, minced

Add:
3 cups chicken broth
3/4 tsp salt
1/2 tsp dried rosemary, crushed
1/2 tsp rubbed sage
1/2 cup roasted peppers or roasted tomatoes
1 bay leaf
Simmer, covered, for about 20 minutes.

Add:
4 small or 2 medium butternut squash, peeled and cubed
1 small apple, cubed (optional)
Simmer uncovered until squash is tender, about 20 minutes.