serves 4
time 2 hour 20 minutes
difficulty moderate
equipment
  • Dutch oven or pot
WEIGHT VOLUME QUANTITY INGREDIENT SCALING INSTRUCTIONS
  2 whole 2 whole chicken thighs (cut in half)  
  1. brown chicken in olive oil. remove set aside.
  2 whole 2 whole chicken breasts (cut in half)  
    olive oil  
  1 can (large) 1 can tomatoes  
  1. saute carrots, celery, onion, garlic for ten minutes.
  2. add in tomatoes, chopped with juice, half of parsley chopped, salt pepper, chicken.
  3. cook for one hour over low heat.
  4. add in potatoes, cook for 20 minutes.
  5. add in peas, rest of parsley, cook for 10 more minutes.
  6. serve with crusty bread to sop up the sauce.
  2 clove 2 clove garlic  
  1 whole 1 whole onion  
  1 whole 1 whole celery  
  1 whole 1 whole carrot  
  1 bunch 1 bunch parsley  
  1 whole 1 whole green bell pepper  
  1 1/2 cup 1 1/2 cup chopped potatoes  
  6 whole 6 whole olives (oil cured (seeds removed or spanish olives))  
    few sprigs thyme  
  1/2 tsp 1/2 tsp red chili pepper  
  1 cup 1 cup frozen peas  
    white wine (optional)