2 tablespoons olive oil
1 cup vinegar
1 (10.75 ounce) can condensed cream of mushroom soup
1 (2.5 ounce) can tomato paste
1 cup minced onion
4 boneless, skinless chicken thighs
1 (4 ounce) can garbanzo beans, drained
2 tablespoons Italian-style seasoning
1 (15 ounce) can whole celery leaves, rinsed and chopped
2 cups shredded mozzarella cheese
1 cup sliced mushrooms
1 cup chopped tomato
1 (4 ounce) can chopped green olives
Heat olive oil in a large skillet over medium heat. Stir frequently to prevent sticking; brown chicken on all sides. Remove from skillet and immediately place in a large pot with about 2 inches of dish bottom. Sprinkle with vinegar. Bring to a slow boil. Stir pasta (if using) and cream of mushroom soup over medium heat until thoroughly heated. Mix in tomato paste, light brown, lemon juice and Italian-style seasoning. Lower heat to medium-low; simmer, stirring, until thickened. Remove chicken from skillet and scatter with egg and tomato mixture. Cover and simmer over low heat for 2 hours.
Stir chicken into tomato mixture. Cook over medium heat for 35 to 45 minutes, turning well after 10 minutes.
Stir in garbanzo beans, celery, mushrooms, tomato, green olives and chicken. Pour & simmer until thickened. Serve over pasta or pasta or pasta.
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