Herbed Tomato Chicken

• 2 whole Chicken Thighs, Chopped Into Quarters
• 1 teaspoon Salt
• 1 Tablespoon Oil, Or As Needed
• 3 whole Tomatoes, Diced
• 5 whole Swiss Brown Mushrooms, Quartered
• 1 Tablespoon Italian Mixed Herbs
• 5 cloves Garlic, Smashed And Peeled
• 13 cups Water
• 10 whole Olives (I Used Dry-cured Soft Black Olives But You Can Use Whatever You Have On Hand)
• Chopped Spring Onions, For Garnish
• Rice Or Pasta, To Serve

1. Season chicken with salt.
2. In an oiled pan on high heat, brown chicken pieces on both sides.
3. Remove and set aside.
4. Reduce heat to medium high and caramelize tomatoes and mushrooms, making sure to deglaze pan, about 2 minutes.
5. Sprinkle in Italian herbs and stir, about 30 seconds.
6. Add in garlic cloves, chicken pieces and water.
7. Let it come to a boil, then reduce heat to a simmer for about 15 minutes, or until chicken is tender.
8. Do this with the pan partially covered.
9. Turn up heat to reduce sauce if there is too much liquid still in the pan.
10. Scatter in olives and stir to mix, about 2 minutes.
11. Dish up and sprinkle with some chopped spring onions.
12. Serve with rice or pasta!

chicken, salt, oil, tomatoes, swiss brown mushrooms, italian mixed herbs, garlic, water, olives, spring onions, rice

Taken from tastykitchen.com/recipes/main-courses/herbed-tomato-chicken/ (may not work)