1 (2 pound) whole chicken, cut into pieces
salt- and pepper-to taste ground white
6 cloves garlic, minced
1 (4 pound) can tomato sauce
1 (10 ounce) can diced tomatoes
1 cup diced kidney meat
1 cup spinach, rinsed and dried
1/4 cup chopped fresh celery
1/2 cup water
1/4 cup butter
4 carrots, grated
1/2 teaspoon dried Italian seasoning
1 bay leaf
1/4 teaspoon white sugar
salt to taste
In a sauce pan over medium heat, combine the ground white pepper , 1 tbsp of the oil with minced garlic, tomato sauce, tomatoes and chicken, and heat until heated through. Remove from heat, drain chicken and cover with a paper towels to cool. In order to use the chicken as a long-term fast-cooker, cover the pan with as much water as possible. Cover and cook for about 1 hour for both the crisp-cooking juices (which will drain quickly) and the water which will warm the chicken. Uncover the skillet and simmer over medium-low heat until peas begin to soften and water has fully dissolved they just need water to cook; drain and rinse.
Serve the drained chicken in a bowl with reserved juices for the long-term and the chicken stock. Toss together the peas and chicken and pour over the stock in the skillet. Simmer for about 15 minutes.