Today the sun is shining, the birds are singing but the North wind is blowing cold. A perfect day for something warm on the stove and smelling terrific throughout the house. I have some chicken breasts on the bone so we start from there . . . 
What you'll need is:
3 or 4 chicken breasts, bone in, or a selection of thighs and breasts combined. Mine were skinless but if yours have skin, cook skinside down first!
1/4 cup olive oil
1 large onion, diced
3 or 4 garlic cloves, diced
1 large can of diced tomatoes
1/2 of a red pepper, diced
1/4 cup fresh parsley, flat or curly
2 teaspoons of paprika
a few pinches of saffron (makes all the difference)
3 - 4 potatoes, peeled and cubed
3 large carrots, peeled and cut in rounds
3 large parsnips, peeled and cut in rounds
1 cup of frozen peas
salt and pepper to taste
Chicken broth as needed
In a large pot, heat oil and sauté onion and garlic. Add chicken,
tomatoes, red pepper, parsley, paprika, saffron and 1/2 cup water. Cover and cook over medium heat about an hour. Stir occasionally.
Add water or broth as necessary to keep mixture wet and saucy (possibly 2 cups by the end of the process)
Add in the potatoes, carrots, parsnips and peas. Cook covered for another 20 - 30 minutes or until veg are cooked thru. Salt and Pepper to taste.
To serve, I remove the chicken breast from the bone and I use two forks to somewhat shred the chicken into bite sized chunks and then serve the veggie mixture over the top.
You can also do the reverse, saving the chicken to put on the top. OR you can leave the chicken as is and let each person decided for themselves, lol No Rules here!!
This makes for a very comfy family meal served with a crisp green salad or just a nice crusty french loaf! Because there are potatoes in this, I wouldn't serve it with rice or cous cous.
All I know is that this dish smells wonderful and tastes even better. No need to stand over it as it likes to cook all by itself!
I hope you and your family enjoy it :0)
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