Chop the onion and start to caramelize in the olive oil. Wash the vegetables and cut the ends off.

Dice the celery and add to the onions. Slice the squash lengthwise and then slice very thin.

Cut the carrots on a bias thinly. Add the squash to the onions. Sauté 12 minutes. Then add the carrots. Sauté for 12 minutes.

Add the butter turn to low stirring occasionally covered. Cut the chicken up and season.

Heat the oil and add to the hot oil the chicken skin side down. Sear and allow to brown for 8 minutes. Turn and do the same to the second side. Stir you vegetables. Add salt, pepper, and check the liquid level.

Remove core of tomatoes and dice. Remove chicken from oil and set aside.

Add tomatoes to the vegetables. To the chicken pan add the beef broth very carefully so you don't get burnt. Add the chicken to the vegetables and stew.

Add vinegar and minced garlic to the beef broth and let reduce. When the broth has reduced to a third add to the stewing vegetables and chicken.

Stir in the tomato paste and simmer 15 minutes. Get the vermicelli and pour into stew allow to get tender and cook. If not enough liquids add more broth or water.