Olive Oil
1 1/2 Pounds Boneless Chicken Thighs
Salt and Pepper
1 Green Pepper, Diced Large
1 Large Yellow Onion, Diced Large
3-4 Garlic Cloves, Smashed
1 Cup White Cooking Wine (Optional)
4 Cups Chicken Stock
2 Tbsp Tomato Paste
1 15oz Can Fire Roasted Diced Tomatoes
1/2 Pound Sliced Mushrooms
1 Tsp Dried Thyme
1 Tsp Dried Basil



In a large heavy bottomed skillet or dutch ove, heat a little olive oil. Season the chicken with salt and pepper and sear off on both sides. Add in the peppers, onions and garlic and sautee for 5 minutes. Pour in the wine, chicken stock, and tomatoes. Bring to a simmer and add in the mushrooms and herbs. Simmer on low for 1 hour.

Serve over rice or pasta and enjoy!