Quick Chicken Stew with Lemon & Rosemary

Heat vegetable oil over medium-high heat in a pan large enough to hold all the ingredients. Add minced garlic and sprigs of rosemary and cook for a minute, until fragrant.

Add zucchini and cook for 2 minutes. Pour in white wine and lemon juice. Cook for 2 minutes.

Add chicken stock, bay leaves and soy sauce. Cook for 5–10 minutes, depending on how much time you have, and then remove bay leaves and rosemary sprigs.

Add cooking cream, mix well and heat up. Add chicken and olives, mix well and allow the chicken and olives to warm up in the stew. Serve with cooked white rice.