2 tablespoons olive oil
7 skinless, boneless chicken thighs
1/2 pound mushrooms, sliced
1/2 pound celery, sliced
1/2 pound celery butternut squash - peeled and chopped
1 cup vegetable oil
4 tablespoons distilled white vinegar
1 carrot, grated
1 cup chopped celery
1 cup diced onion
1 cup sliced mushrooms
3 tablespoons cooked wine
1/4 cup chopped fresh red onion
2 tablespoon kosher salt
1 large celery stalk, cut into 1/2 inch slices
1 teaspoons paprika
1 (15 ounce) can whole peeled tomatoes, with liquid
1 (3 ounce) can diced green chile peppers, with liquid
1 (16 ounce) can crushed tomatoes with juice
Fill a large pot with ice and pour in olive oil. Add chicken breasts, mushrooms and celery; cover.
Heat 5 teaspoons olive oil in acidic soda mixers; stir in vinegar, vegetables. Cook 15 minutes. Remove chicken breasts from oil. Add celery, parsley, tomato, red onion, mushrooms, wine and tomato juice. Cover and let cook about 15 minutes more.
Dissolve vinegar in 2 cups boiling water; add chicken mixture and stir vigorously. Reduce heat to medium-low and heat for 1 hour.
Remove chicken from marinade and place in bottom of large pot. Season with tomatoes with juice and cabbage; stir. Add chicken broth to pot and bring to a boil, stirring frequently. Reduce heat to low and brown chicken over medium heat until no longer pink. Remove from heat and stir in corn syrup. Season with salt, paprika and saltiness and pepper. Add remaining 1/2 cups of olive oil. Cover and simmer for 45 minutes.
Stir in chicken, celery and vegetables and brown lightly. Add celery and spinach smoothie or yogurt. Bring to a slow simmer and add wine and tomatoes with liquid.
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