• 45 ounces tomato sauce
  • 30 ounces diced tomatoes
  • 1.5 cups red wine (e.g. Merlot)
  • 2 cups Worcestershire sauce (e.g. Lea & Perrins)
  • 34 cup honey
  • 2 Tbsp. celery flakes
  • 3 red bell peppers
  • 8 ounces of carrots
  • 24 ounces cut green beans
  • 24 ounces water chestnuts (cut, canned)
  • 32 ounces broccoli florets
  • 2 Tbsp. sea salt
  • 1 Tbsp. black pepper
  • 1 rotisserie chicken


  1. Prepare vegetables by cutting the broccoli florets finely.
  2. Chop the carrots into thin slices after skinning and washing.
  3. Cut the bell peppers into small (1/2 inch) cubes.
  4. If using fresh green beans, then cut them into 1-1.5" pieces.
  5. Tear the rotisserie chicken from bone, so that it is in strips.
  6. Heat the tomato sauce and diced tomatoes together in a large pot. Add the green beans as soon as possible, so that they become soft. Add all of the other ingredients.
  7. Cook for approximately an hour.


For best results, the vegetables should remain slightly crunchy. So test for crunchiness often while cooking to determine when the recipe is finished.