1 tablespoon vegetable oil
2 tablespoons chicken bouillon granules
1/2 teaspoon minced onion
1/4 teaspoon dried thyme
1 clove garlic, minced
1 1/2 pounds chicken, cut into 1/4 sheet or rectangular pieces
1 tablespoon vermouth
salt and pepper to taste
1/2 cup Italian-style chopped cooked ham
1/2 teaspoon dried rosemary
1/4 teaspoon dried sage
1/4 teaspoon dried rosemary
1 teaspoon dried sage
1/4 teaspoon ground red pepper flakes
Heat oil in a large saucepan over medium-high heat. Stir in chicken bouillon granules. Stirring constantly, cook until chicken is browned. Remove chicken from pan. Remove foil and place pan on stove. Pour 5 tablespoons of oil over chicken pieces and cook just until desired flavor is reached. Stir in garlic and thyme and stir through. Stir in crushed tomatoes, rosemary, sage and rosemary; simmer for 5 1/2 minutes. Stir in ham, rosemary, sage and rosemary. Simmer for 5 minutes.
Drain chicken and reserve 1 tablespoon broth. Put broth over medium heat and melt butter. Spread chicken over broth mixture to serve. Heat tomato sauce in a small skillet over medium heat. Spoon orange marmite over chicken pieces, turning over each piece of chicken once.
Place ham, rosemary, sage, rosemary, rosemary, sage and red pepper flakes over chicken pieces, serving. Serve with tomato sauce sauce.