- 4 meaty bone-in, skin-on chicken thighs (~2 pounds total)*
- 1 tablespoon olive oil
- 1 (4-ounce) package sliced fresh mushrooms (and/or 1 sliced bell pepper, color of choice)
- 2 stalks celery, chopped
- 1/2 medium onion, sliced
- 2 cloves garlic, minced (could use ½ teaspoon garlic powder)
- 1 (14- to 15-ounce) can stewed tomatoes, with liquid
- 2 tablespoons tomato paste
- 2 teaspoons Italian seasoning
- ⅛ teaspoon red pepper flakes, optional
- 2 teaspoons Better than Bouillon stirred into ¾ cup water**
- 1 tablespoon balsamic vinegar
- ¼ cup pitted and sliced olives, optional (I’ve used black and green)