Chicken-vegetable Stew
1-1/2 lb chicken legs and thighs 750 g
1 red onion, chopped
3 cloves garlic, minced
1/4 tsp hot pepper flakes 1 mL
3 carrots
3 stalks celery
3 large potatoes, peeled
1 can (19 oz/540 mL) plum tomatoes
1 cup dry red wine or beef stock 250 mL
1 cup drained chick-peas 250 mL
Salt and pepper
3 tbsp chopped fresh parsley 50 mL
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