(taken from the William Sonoma Fall Catalog)

1 chicken (cut into individual pieces)
salt and pepper to taste
1/4c. olive oil
1 onion, diced
2 cloves garlic, minced
3 squash, quartered and sliced into thick chunks
1/4c. dry white wine
3 tbl. chopped fresh parsley
2 tsp. tarragon
5 small tomatoes, seeded and quartered
1/4c. black olives, pitted
1 1/4c. chicken stock

Season chicken with salt and pepper. In a 5 1/2qt Dutch oven over medium heat, warm oil. Add chicken; brown on all sides, about 7 min. Transfer to plate. Reduce heat to medium. Add onion, cook until soft, about 7 min. Add garlic; cook 2 min. more. Add squash, wine, 2 tbl. parsley and 2 tsp. tarragon. Cook, stirring occasionally, until squash are soft but not browned, about 5 min.

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 min. Stir in 1 tbl. parsley and 1 tsp. tarragon. Serve immediately. Serves 4.