Chicken and Garbanzo Stew

I was going to make Chicken and Lentils but I had just washed the big orange casserole dish and my husband said why don’t we stew the chicken in there with some white beans and any leftover veggies from the fridge. Well we didn’t have any white beans but we did have garbanzo beans.  I put two chicken quarters, 1 cup of garbanzos and enough water to cover in the casserole dish. My husband added a bay leaf, and a little wine.  He also added 1 tsp of garlic and chili pepper salt. I was not paying attention and I also added 1 tsp of regular salt.  I put it in the oven at 350.  My husband said we should cook this for a few hours and then put in whatever  veggies I could find in the fridge (turned out to be kale,onion, carrot, garlic, mushrooms, green pepper and tomato). After two hours I pulled it out to add veggies. I probably had it out for 30 minutes while I did this. I probably should have had the veggies ready to go when I pulled the chicken out of the oven. I didn’t cut the veggies too small because it was still going to cook for awhile. I left the garlic cloves whole.  I also cut up and added three sausage links.  After adding the veggies , sausage, and 3 more cups of water, I cooked it for another 2 hours. Still at 350.  I pulled it out and let it cool down for a little while before serving. The chicken was fall off the bone.  The veggies were soft. The garbanzo beans were soft enough. My husband loved the dish.  My 7 year old liked the chicken and carrots but not the garbanzo beans. So I guess next time I’ll just add more carrots!