12 chicken thighs (bone in) 1 teaspoon dried basil
2 teaspoons avocado Oil 1 teaspoon dried oregano
2 – 3 cloves garlic (minced) 1 teaspoon dried rosemary
1 medium onion (thinly sliced) 1/2 teaspoon dried thyme
1/3 cup balsamic vinegar 6 ounces mushrooms, sliced
2 cups of tomatoes (diced) Real or Himalayan Salt to taste
Sauté chicken in avocado oil for approximately 5 – 8 minutes. Add onion and garlic and sauté until chicken is lightly browned on both sides.
Pour tomatoes and balsamic vinegar over chicken and season with *basil, oregano, rosemary and thyme. Salt to taste. Simmer (with lid) until chicken is no longer pink and the juices run clear, about 15 – 20 minutes.
* I use fresh herbs if available, using 3 times the amount.
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