Spanish Chicken with Veggies

1. Wash and clean chicken thighs if necessary.

2. Sprinkle chicken thighs with salt and black pepper.

3. Heat a large skillet with olive oil over medium heat. When warm add chicken thighs, sprinkle with parsley, thyme and rosemary and stir-fry for 4-5 minutes on each side or until golden.

4. Place chicken thighs in a medium pot and set aside. Keep the large skillet with the olive oil for step 7, and keep it on heat for now.

5. Peel, wash and slice mushrooms.

6. Peel cloves of garlic and onion. Wash peppers and remove the stem and seeds. Chop garlic, onion and peppers.

7. Place chopped garlic into the skillet and cook over low heat for 3-4 minutes.

8. Add onion and peppers and sauté over medium heat for 10-12 minutes.

9. Add mushrooms and sauté for 5-7 minutes more.

10. Add tomato sauce and stir-fry vegetables for 2 minutes.

11. Pour vegetable sauce into the pot with the chicken thighs, cover and cook over low heat for 20-25 minutes or until tender. Shake pot occasionally.

12. Serve and enjoy your Spanish chicken thighs with vegetables.