The recipe is consistent with our style of eating (or the style which we try to adhere to) which stresses an abundance of fresh vegetables over meat and starches. Perhaps you would use more chicken or fewer vegetables. Which is perfectly OK as proportions are optional.
I started by frying/cooking four chicken legs and thighs in a large skillet with a little olive oil, salt and pepper, garlic powder. Saute the chicken and cook, covered, until the chicken is cooked through and can be removed from the bone.
Remove the chicken parts from the pan, and bone the chicken if you like (just makes it easier to eat).
Drain the grease from the pan and add a little olive oil, a large sliced onion, then add 4-6 Cubanelle or Bell green peppers, cut up. Cook a bit, ten minutes or so, stirring occasionally.
Wash and clean some green beans - here's a mixture that I picked today including flat Roma, stringless green beans, slender Italians. Add to the pan.
And some fresh parsley.
Add some chopped celery, some carrots, chopped fresh garden tomatoes to the beans and onions and peppers. Cook covered on low heat for a bit - maybe five to ten minutes, or till heated through - don't let the veggies over-cook. Add salt to taste - easy though - stay healthy.
Cut op and add a yellow squash or a green zucchini squash. Cook for a few minutes, stirring frequently.
Combine everything into a big stew pot. Add some peeled plum tomatoes.
Let the stew simmer together for maybe thirty to forty-five minutes or so, so the tomatoes cook into a light sauce, but not so much as to turn the veggies into mush. It's nice to have a bit of crunch left in the beans and squash. Season with salt, pepper to taste while cooking. Easy on the salt.
Serve with a little crusty bread or rolls.
Dinner's ready!
