Serves 4
2 cups (500 ml) sliced mushrooms, divided
1 - 28 oz can diced tomatoes
1 Tbsp VE Balsamic Vinegar
1 Tbsp VE Verde Vinaigrette
4 chicken legs, bone in, skin removed
1 or 2 green peppers, coarsely chopped
1. Over medium high heat combine 1 cup of the sliced mushrooms, tomatoes, VE Balsamic Vinegar and VE Verde Vinaigrette in a large pot. Bring to a boil then reduce heat and allow to simmer for 10 minutes.
2. Add chicken to sauce and continue to cook for 30 minutes more.
3. Add green peppers and remaining mushrooms. Cook for 10 minutes more.
4. Serve over pasta or rice.
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