Chicken Stew

This is a  perfect recipe for fall.  It is simple and delicious.

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 tablespoon olive oil
1 lb vegetables ( I like squash, corn, peas, onions, sweet or red potatoes)
12 ounces chicken gravy prepared
1/2 teaspoon dried thyme
1/4 teaspoon rubbed sage
1/4 teaspoon pepper
In a large saucepan, brown chicken in oil over medium heat for 4-6 minutes or until no longer pink. Drain if necessary.
Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender. Yield: 4 servings.