Recipe by Tomoko!
First, chop a variety of vegetables and set aside in a bowl. I used onions, eggplants, carrots, mushrooms, chopped garlic and zucchini. Then, salt and pepper the chicken pieces — I used 4 legs. In a large pot, heat some olive oil. Lay down the chicken and sear both sides until a light golden brown. When seared, take the legs out and set aside.
In the same pot, toss in all the chopped vegetables, except for the zucchini, which cooks quickly (I put in the zucchini later). Salt and pepper the veg, turn down the heat to medium and put the lid on to cook down.
When the vegetables soften, return the chicken legs into the pot, add the zucchini, and pour 1.5 jars of organic tomato sauce — I use arrabiata for some spiciness, but the most important thing is to read the ingredients and make sure there is no added sugar. Add a handful of pitted green olives. Bring to a simmer and cook for another 15 to 20 minutes, until the chickens are fully cooked through and the zucchini tender.
And, voila, you’ve got a hearty, veg-filled dinner!