|Vegetable oil||4 Tablespoon|
|Chicken thighs||8 , skinned and all visible fat removed|
|Onions||2 , diced|
|Garlic||3 Clove (15 gm), crushed|
|Canned tomatoes||14 Ounce, drained and mashed (440 Gram)|
|Mushrooms||8 , sliced|
|Chicken stock||4 Fluid Ounce (1/2 Cup Or 125 Milliliter)|
|Tomato paste||2 Tablespoon (Or Puree)|
|Freshly ground black pepper||To Taste|
|Chopped fresh parsley||2 Tablespoon|
1. Heat 2 tablespoons oil in a frying pan over a medium heat, add chicken and cook for 2-3 minutes each side or until brown. Remove chicken from pan and set aside,
2. Heat remaining oil in pan, add onions and cook, stirring, for 5 minutes or until golden. Add garlic and cook for 1 minute longer.
3. Return chicken to pan, add tomatoes, mushrooms, stock and tomato paste (puree) and bring to the boil. Reduce heat, cover and simmer for 30 minutes or until chicken is cooked. Season to taste with black pepper and sprinkle with parsley.