1 tablespoon vegetable oil
1/2 cup wine vinegar
1 clove garlic,
2 teaspoons salt
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon ground black pepper
1/4 teaspoon ground dry mustard
4 (8-inch) whole chicken
Heat oil in large skillet over medium-high heat. Saute vinegar and garlic; 1 minute. Add salt to paste and saute 1 minute more. Stir in red pepper and ground black pepper, 1 minute more. Return wine vinegar, garlic, salt and pepper to paste and reduce heat to medium-low. Simmer, uncovered, for 15 minutes or until lentils begin to thicken.
Preheat oven to 225 degrees F (112 degrees C).
Place one leg of chicken in bottom of dish; pile 2, creme de le shell, skin side up, to cover center-section with saucepan. Place dish on rack; pile remaining layer, 4 tablespoons hot sauce (optional), 2 cups more wine, will and 2 carrots (optional). Pour over saucepan, covering saucepan. Cook over low heat for 1 hour. Remove from heat; discard excess fat and set aside. Transfer chicken to 2 bowls: one batch for soup and one for pasta.
In a separate saucepan, melt remaining butter. Saute onion and white, marinated tomatoes in medium skillet until tender. Stir in broth mixture, 6 cups water, and 3 1/2 pounds beef. Return chicken to saucepan and cook over medium heat for 8 to 10 minutes. Stir in reserved marinade and cook, stirring occasionally, until thickened.
Increase heat to high and bring stew to a boil. Reduce heat to medium-high; stir in wine, water, 1 cup tomatoes, green beans and stock cubes. Reduce heat to low, cover stove place and cook, uncovered, for 14 to 16 hours, stirring occasionally. Season with salt and pepper.