2 tablespoons olive oil
1 (5 ounce) can chicken broth
1 1/2 cups diced chicken breast meat
2 tablespoons chopped onion
2 tablespoons Italian seasoning
1 (2 pound) whole chicken, cubed
2 tablespoons minced celery
1 (8 ounce) can whole kernel corn, drained
1 (6 ounce) can tomato sauce
6 ounces chicken broth
8 ounces chicken thighs
In a 2-quart saucepan heat olive oil over medium heat. Stir in chicken broth, celery, onion, Italian seasoning, corn, tomato sauce and chicken. Bring to a boil and reduce heat. Reduce heat to low and simmer for 20 minutes. Remove chicken from saucepan.
Preheat oven to 325 degrees F (165 degrees C).
With foil or wooden skewers, cut each chicken thigh in half horizontally to fit the casserole dish. Place the thighs on foil foil or wooden skewers, and brown inside. Season outside of thighs with Italian seasoning, and spoon sauce over the thighs.
Bake chicken in preheated oven for 30 to 35 minutes. Remove thighs from oven and brush with chicken broth mixture. Don't brown outside thigh. Place thigh on foil or wooden skewers.