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

Directions:

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.