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Chicken Fennel & Pumpkin Stew

1 tbsp (15 ml) each: dried basil, oregano and thyme
1⁄4 tsp (1 ml) each: salt and pepper
4 chicken breasts, cubed into 2-inch pieces
1 tbsp (15 ml) vegetable oil
1 large Ontario leek, trimmed and sliced
2 cloves Ontario Garlic, minced
1 bulb Ontario Fennel, thinly sliced (fronds chopped and set aside)
1 large Ontario carrot and sweet potato, peeled and diced
4 cups (1L) chicken broth (or enough to cover veggies)
1 cup (250 mL) cranberry or ligonerry sauce
1 cup (250 ml) pumpkin puree

In large bowl, combine basil, oregano, thyme, salt and pepper; add chicken and toss to coat well. In large deep skillet or shallow saucepan, heat oil over medium heat; brown chicken well, in batches, removing to plate.
Pour off all but 2 tbsp (25 mL) drippings from pan. Add leeks, garlic, and any remaining spices in bowl; cook, stirring, for 5 minutes. Stir in fennel, carrot and sweet potato, stir while scraping up browner bits.
Return chicken and any juices to pan; add broth. Reduce heat, cover and simmer for about 35 minutes or until carrot and sweet potato is tender and juices run clear when chicken thigh is pierced.
Add cranberry sauce and pumpkin puree, stirring, until thickened. Taste and add more salt and pepper if needed. Serve sprinkled with reserved fennel fronds.