INGREDIENTS:
1 TABLESPOON OLIVE OIL
1 ONION,SILCED
1 TABLE SPOON CRUSHED GARLIC
200 G BUTTON MUSHROOM
6 BONELESS ,CHICKEN THIGH PORTIONS(SKIN REMOVED)
1/2 CUP WHITE WINE OR WATER
420 G CAN TOMATO SOUP
2 SPRINS FRESH THYME

METHOD:
HEAT OIL IN A LARGE ,NON STICK FRYING PAN.ADD ONION,GARLIC AND MUSHROOMS AND COOK FOR 2 MINUTES.ADD CHICKEN THIGH PORTION AND COOK FOR 2-3 MINUTES OR UNTIL BROWNED ON ALL SIDES.POUR WINE OR WATER AND TOMATO SOUP OVER CHICKEN.ADD ONE SPRIG OF THYME.BRING TO THE BOIL.COVER REDUCE THE HEAT AND SIMMER FOR 30 - 35 MINUTES OR UNTIL THE CHICKEN IS TENDER.GARINSH WITH A SPRING OF FRESH THYME.SERVE WITH STEAMED RICE.