Riviera Ragout

Neither Rivieran nor Ragout...

5   Chicken pieces (breasts, thighs, or wings)
5   medium sized new Potatoes
2 tbsp 30 ml   Olive Oil
2 tsp 10 ml   Herbes de Provence mix, or dried Rosemary
1 tsp 5 ml   each, Salt and Pepper
1 can   Tomato sauce
1 large   White Onion
1 can   Tomato pieces
1   Green, Yellow, or Red Bell Pepper
2 small   Zucchinis
4   Garlic cloves, minced
0.5 cup 125 ml   Italian Parsley, roughly chopped

1. Saute garlic and onion in a frying pan with olive oil, the add chicken, or; throw garlic, onion and chicken into a crock pot with olive oil.

2. Chop Potatoes, Zucchini, Peppers and any other vegetables desired (mushrooms, fennel, carrots etc...) into large pieces.

3. Open canned tomatoes and add to a very large cooking pot, or into a crock pot. Add the vegetables, and stir until all mixed together. Dash with the herbes de provence and salt & pepper.

4. Simmer over low heat on the stove top, or in the crock pot, until the chicken is liquid laden, oh-so fragrant and falling off the bone. Garnish with torn parsley.

Not technically a 'stew' either, but suited to this category as it is a one pot meal.