Root Stew with chicken

A hearty, healthy chicken stew made of various roots and seasoned with fresh rosemary, oregano, and tarragon. Wonderful on a cold winter evening.

6 chicken thighs, cut in bite-sized pieces (with bones and skin removed)
2T olive oil
1 large onion, chopped
4 cloves garlic, crushed
1 yam, peeled and chopped in bite-sized pieces
1 sweet potato, peeled and chopped in bite-sized pieces
1 baking potato, peeled and chopped in bite-sized pieces
4 medium carrots, peeled and chopped in bite-sized pieces
1 turnip, peeled and chopped in bite-sized pieces
1T fresh, diced rosemary
1T fresh, diced oregano
1T fresh, diced tarragon
Salt & Pepper to taste
16 oz can petite diced tomatoes, undrained
2 cups chicken broth

In a large pot, cook the chicken, onion and garlic in the olive oil until chicken is no longer pink. Add the roots and fresh seasoning. Cook until just nearly tender. Add the tomatoes and broth and simmer until roots are done.