6 skinless, boneless chicken thighs
1 tablespoon minced onion
1 tomato, cut into 1/4-inch slices
1 onion, cut into 2 wedges
6 (3 ounce) cans crushed tomato paste into a cigar shape
1 (8 ounce) can chicken broth
1/4 cup distilled white vinegar
1 (5 ounce) can sliced black olives, drained
1 cup shredded mozzarella cheese
1 cup cubed Italian sausage
Melt bacon grease in a large stockpot. Add chicken and onion with slotted spoon or slotted spoon; gently grill for 2 minutes. Stir in tomato, onion, onion wedge, tomato paste and chicken broth; boil for 2 minutes.
Add vinegar, tomatoes, cheese and chicken; bring to a boil. Reduce heat to medium low. Cover and cook, stirring occasionally, for 45 minutes.
Stir remaining ingredients into chicken mixture; bring to a boil. Reduce heat to low and simmer for 5 minutes. Remove from heat and stir in spaghetti sauce.
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