- 2 1/2 pounds bone-in, skin-on chicken parts
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 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)
- 1 1/2 pounds yellow onions cut in half vertically then cut into thick half rings (about two large onions)
- 1/2 pound fresh green beans trimmed but left whole
- 1/4 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
- 1/2 cup fresh Italian flat leaf parsley, chopped
- 1 pound russet potatoes (about 2 potatoes)