Chicken and Vegetables Stew

Rinse chicken, pat dry and cut into 8 pieces. Peel onions and garlic, finely chop garlic, cut onions into rings. Season chicken pieces with salt and pepper. Heat 2 tablespoons of oil in a pan and brown chicken on all sides. Remove from pan and set aside. Saute onions and garlic in remaining oil until soft, add wine and cook briefly. Add broth and drained beans and simmer for about 20 minutes on low heat. Return chicken to the pan and simmer for another 30 minutes. Add more broth as needed. Meanwhile, rinse bell peppers, halve and remove seeds and ribs, cut into strips. Rinse and dry tomatoes, cut into quarters and remove seeds, chop finely. Add peppers and tomatoes, corn and peas to pan and simmer for 10 more minutes. Add parsley and season with salt, pepper and cayenne pepper. Serve.