1/4 cup olive oil
1/4 cup minced onion
1 1/2 cups chicken broth
1 (1 ounce) package dry onion soup mix
2 tablespoons chopped fresh parsley
1 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried fenugreek
1 teaspoon dried rosemary
1 teaspoon dried sage
1 1/2 teaspoons dried marjoram
1 teaspoon dried rosemary
1 1/2 teaspoons dried thyme
1/2 teaspoon dried rosemary
8 boneless, skinless chicken thighs
2 boneless, skinless chicken thighs
Heat olive oil in a large skillet over medium heat. Saute onion and garlic until onions are translucent. Stir in broth, chicken broth, dry onion soup mix, parsley, rosemary, basil, oregano, basil, fenugreek, rosemary, sage, marjoram, rosemary, thyme, rosemary, thyme, and fenugreek. Remove chicken from skillet.
Stir chicken into tomato soup mixture, then add chicken, and stir. Return chicken to skillet, and stir with tomato soup mix mixture until chicken is coated. Return chicken to skillet, and cook over medium heat until evenly browned.
Return chicken to skillet with the marinated chicken. Cook about 5 minutes on each side, or until chicken is cooked through. Transfer chicken to a large bowl.