Step 1

Preheat oven to 250F.

Step 2

Put chicken pieces into a Dutch oven or large casserole dish. Sprinkle with salt and pepper.

Step 3

Cover chicken pieces with the diced vegetables.

Step 4

In a medium bowl mix together the garlic, tapioca, can of tomatoes and chicken stock. Pour over the vegetables in the Dutch oven.

Step 5

Sprinkle with the thyme, oregano, sage, poultry seasoning and red pepper flakes.

Step 6

Cover tightly and bake for 1 hour. Remove from oven and stir thoroughly. Return to oven and continue baking for 3 more hours stirring occasionally.

Step 7

Garnish with parsley and serve with a crusty loaf of bread or dinner rolls.