• prep: 30 min
• cook: 1 hr
• total: 1 hr 30 min

servings:

• 2½ pounds bone-in, skin-on chicken parts
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ¾ cup good quality extra virgin olive oil
• 2 tablespoons chopped garlic (3-4 cloves)
• 2 medium green bell pepper cut into thick vertical strips (about a pound before cutting)
• 2 medium red bell pepper cut into thick vertical strips (about a pound before cutting)
• 1½ pounds yellow onions cut in half vertically then cut into thick half rings (about two large onions)
• ½ pound fresh green beans trimmed but left whole
• ¼ cup tomato paste
• 28-ounce can crushed kitchen-ready tomatoes (we like Pastene San Marzano brand)
• Pinch red pepper flakes
• 8 ounce package whole button mushrooms cleaned
• ½ cup fresh Italian flat leaf parsley, chopped
• 1 pound russet potatoes (about 2 potatoes)

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