French-Herbed Chicken Stew

Place chicken in a pot with the water and tomatoes. Heat on medium heat while slicing vegetables. Slice onions, zucchini, summer squash and carrots into regular slices and add to chicken. Thinly slice cabbage and add to the pot too. Add herbes de provence and sea salt to taste. Cover with a lid and cook for 30 – 50 more minutes, until chicken is tender and cooked through. Serve as is or let cool and remove chicken pieces. Pull meat from bones, discard bones and add pulled meat back to the pot. Reheat to serve.