6 skinless, boneless chicken legs
2 tablespoons olive oil
1 cup sliced fresh mushrooms
8 yellow onions
1 medium onion, diced
1/2 teaspoon salt
1/2 cup olive oil
1 dash lemon zest
2 teaspoons Italian seasoning
1 teaspoon crushed red pepper
1 (14 ounce) can whole peeled tomatoes with juice
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh thyme
3 cloves garlic, minced
1 (8 ounce) can tomato paste
1 1/2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon dried basil
1 teaspoon dried marjoram
2 teaspoons dried marjoram
1 teaspoon dried basil
1 teaspoon dried rosemary, crushed
1 teaspoon dried savory
1/4 cup chopped fresh parsley
1/4 cup chopped fresh thyme
1/4 cup chopped fresh garlic
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon dried basil
1/2 teaspoon dried rosemary, crushed
Heat olive oil in a large skillet over medium heat. Saute mushrooms and onions in olive oil for about 30 minutes.
Stir in salt, olive oil, lemon zest, Italian seasoning, red pepper, tomatoes with juice and parsley. Stir together and cook 2 minutes. Serve chicken in skillet with heated olive oil. Add thyme, garlic, tomato paste, oregano, basil and rosemary. Cook over medium heat for 3 minutes. Stir in parsley. Cook 2 minutes more.
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