• 1 chicken, about 3 lbs, cut into serving pieces
• Salt and freshly ground pepper, to taste
• 1/4 cup olive oil
• 1 yellow onion, diced
• 2 garlic cloves, minced
• 3 yellow squash, about 1 1/2 lb total, quartered and sliced 1/4″ thick
• 1/4 cup dry white wine
• 3 Tbs chopped fresh flat-leaf parsley
• 3 tsp chopped fresh tarragon
• 5 plum tomatoes, seeded and quartered
• 1/4 cup dry-cured black olives, pitted
• 1 1/4 cups chicken stock

Season chicken with salt and pepper. In 5 1/2 quart Dutch oven over medium-high heat, warm oil. Add chicken; brown on all sides, about 7 minutes total. Transfer to plate.

Reduce heat to medium. Add onion; cook until softened, about 3 minutes. Add garlic, cook 2 minutes more. Add squash, wine, 2 Tbs parsley and 2 tsp tarragon. Cook, stirring occasionally, until squash is soft but not browned, about 5 minutes.

Return chicken to pan; add tomatoes, olives and stock. Bring to a gentle simmer; reduce heat to low. Cover and simmer until chicken is cooked through, 25-30 minutes. Stir in 1 Tbs parsley and 1 tsp tarragon. Serve immediately. Serves 4.

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