This recipe for a basic Italian chicken stew is cooked in a tagine (a really cool Moroccan ceramic flat-bottom pan with a tent-like lid), but a heavy covered Dutch oven or other large covered sauté pan would work just fine.
From your local farmers' market, pick up a pound of white, red, or yellow potatoes and some parsley. You will need to visit the grocery store for the rest of the ingredients. It will be months before fresh tomatoes are grown locally so I resort to the canned variety rather than passing on tomatoes for the whole winter.
This dish is great for a cold winter evening. It freezes well making an excellent, quick dinner another night.