INGREDIENTS
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4 (6 ounce) bone-in chicken thighs, with skin
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2 tablespoons olive oil
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3 stalks celery, chopped
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1/2 onion, chopped
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1 (4 ounce) package sliced fresh mushrooms
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2 cloves garlic, minced
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1 (14 ounce) can stewed tomatoes
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2 teaspoons herbes de Provence
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3/4 cup water
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3 cubes chicken bouillon, crumbled
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2 tablespoons tomato paste
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1 pinch red pepper flakes (optional)
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1 pinch ground black pepper to taste (optional)