Ingredients:
2 tablespoons oil
1 frying chickens, cut up
1 (14 ounce) cans diced tomatoes
1 envelope onion soup mix
1/2 cup water
1/2 teaspoon oregano
1/2 teaspoon thyme
Directions:
Heat oil in dutch oven or large skillet and brown chicken pieces.
Add tomatoes, with juice, and remaining ingredients.
Bring to a boil.
Reduce heat and simmer for 40 minutes, stirring occasionally, until chicken juices run clear.
Servings: 4
Time preparation: 10 min.
Time total: 50 min.