Peanut oil, for sauteing
8 skinless chicken cutlets, sliced diagonally in thirds
2 red onions, sliced
1 tablespoon olive oil
4 garlic cloves, smashed
2 tablespoons flour
3 tablespoons tomato puree
3 carrots, halved lengthwise and cut into 1-inch pieces
3 whole cloves, crushed
2 whole allspice, crushed
Pinch cumin seeds
2 bay leaves
2 tablespoons chopped fresh rosemary, plus extra sprigs and branches for garnish
3 tablespoons chopped Italian parsley
2 tablespoons chopped fresh basil
1 cup white wine
1 quart chicken stock
2 cups button mushrooms, trimmed
6 plum tomatoes, cut in pieces
3 leeks, white parts only, cleaned carefully and cut into 1-inch pieces
3 celery stalks, cut into 2-inch pieces
2 zucchini, very green, halved lengthwise and cut into 1-inch pieces
2 yellow squash, halved lengthwise and cut into 1-inch pieces
1 cup black olives, pitted
1/2 pound snowpeas, trimmed
1/2 cup green peas
Zest of 1 orange
1/2 cup pignoli nuts

PREPARATION:
In a skillet heat 2 tablespoons peanut oil, brown chicken pieces and remove. In a Dutch oven sweat onion in olive oil for 5 minutes. Add garlic and chicken. Sprinkle in flour and tomato puree and stir well. Add carrots, spices and herbs, stirring until combined. Stir in wine and stock and bring to a boil. Reduce heat and simmer 20 to 25 minutes. Stir in remaining vegetables, olives and orange zest and simmer 10 minutes more, or until vegetables are tender. Meanwhile, brown pignoli nuts in 3 tablespoons peanut oil until golden; drain. To serve, ladle stew into 6 warmed deep plates and sprinkle with rosemary and pignolis.