- -4 Chicken Thighs
- -28 oz. Italian Diced Tomatoes
- -1/4 c. Olive Oil
- -1/4 c. Canola Oil
- -1 Cubanelle Pepper, diced
- -1/4 White Onion, diced
- -6 Garlic Cloves, sliced
- -3 oz. Flour
- -6 oz. White Mushrooms
- – Chopped Parsley & Basil To Taste
- – Salt & Pepper To Taste
In a pan, heat canola oil. Next, season chicken with salt & pepper, dredge in flour, add to pan and brown chicken on all sides,. Remove from pan.
Drain canola oil, add 1/2 of your olive oil and sautee onions, pepper, mushrooms and garlic. Add chicken & tomatoes. Cover and
cook 1 hour on low heat.
Serve garnished with parsley & basil, salt & pepper to taste.
Recipe may vary by ingredients and cooking time