Chicken Cacciatore
Fry your chicken parts, which have been peppered and salted, in olive oil, until brown on both sides. Set aside.
In the same Dutch oven, add fresh olive oil, 3 big white onions, Italian seasonings, Red pepper flakes, 6-7 gloves garlic (chopped), 4-5 bell peppers (red, green, orange, yellow), sliced mushrooms (fresh, never canned), and season with salt and pepper. Also add a jar of Spanish olives with some brine.
Let sweat for a few minutes, and then add 3 cans of crushed tomatoes, some white wine, and some chicken stock. Add the chicken parts back to the pot, and cover for 2 hours on low heat. After 2 hours, uncover, and let the tomatoes thicken. Cook 30-45 minutes on low with the heat uncovered, and if need be, raise the heat to let thicken.
At the last 10 minutes of cooking, add a box of thawed frozen peas. Take off the flame, then add fresh chopped basil and Italian flat-leaf parsley, and let cool before eating.
Serve with macaroni, spaghetti, noodles, or even mashed potatoes (made with chicken stock, pareve milk, and a lot of caramelized onions.) Also good with some good Italian bread.