One-pan braised chicken drumsticks with peppers, potatoes and green beans

Add extra virgin olive oil to a shallow Dutch oven and heat it.

Season the skinless drumsticks with garlic and herb seasoning, a touch of Slap Ya Mama and a tiny bit more salt; no black pepper. Roll the chicken in the plate to catch the spices and season the other side.

Once the pan is hot, add the chicken and cook until it develops some colour. The skin is stripped off because it would go soggy rather than crisp in a braise.

Cut the bell pepper into big chunks.

Add the peppers and onions and saute until tender, maybe 5 to 6 minutes.

Add the garlic for about 30 seconds.

Cut the potatoes into large chunks.

Add chopped tomatoes and a little stock, return the chicken and add the potatoes, then add stock until the liquid comes about halfway up the sides.

Nestle the potatoes into the liquid so they cook through.

Partially cover and simmer on medium-low for 45 minutes to an hour, until the potatoes are tender and the chicken falls apart.

Arrange the rinsed, trimmed green beans around the pan, cover and cook 10 more minutes until tender-crisp.

Turn off the heat, season everything with a little salt and finish with fresh chopped parsley.