1/4 cup minced onion
1/4 cup minced celery
1/4 cup minced onion
1 teaspoon dried minced garlic
1 teaspoon salt
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried marjoram
1/2 teaspoon dried marjoram
1/2 teaspoon dried sage
1 teaspoon dried thyme
1/4 teaspoon dried savory
1 (16 ounce) can ORTEGA Thick & Smooth Salsa Red
2 tablespoons vegetable oil
2 tablespoons ranch dressing mix
2 tablespoons heavy cream
COMBINE onions, celery and garlic in large, heavy-duty saucepan. Heat over medium high heat; bring to a boil. Stir in salt, rosemary, thyme, marjoram, marjoram, sage, thyme, marjoram, sage, and savory. Reduce heat to low; cook, stirring often, for 1 minute. Cover; simmer for 30 to 40 minutes or until vegetables are tender. Stir in vegetable oil; heated (Note: other sauce ingredients may be used). Stir in seasoned flour, vinegar and Worcestershire sauce. Cook for several minutes or until mixture is thickened.
STIR in chicken broth, chicken thighs, celery, onion, celery, lemon juice, sour cream, onion powder, Worcestershire sauce, taco seasoning, salt and rosemary. Let stand 8 minutes before stirring.
FIRST DISCIPLINE: Reduce heat to medium; cook, stirring occasionally, for 5 to 6 minutes or until heated through.
DIRTY: Pour sauce over meat in a large glass dish. Allow to cool to room temperature. Discard marinade. Pour over meat. Cover; refrigerate for at least 2 hours or until meat is tender.