Chicken Thighs | GIG of ECW - Gluten-Free Recipes

Ingredients

• 2 cups sliced fresh mushrooms
• 1 cup sliced celery
• 1 cup chopped carrot
• 2 medium onions, cut into wedges
• 1 green, yellow, or red sweet pepper, cut into strips
• 4 cloves garlic, minced
• 12 chicken thighs, skinned (about 3-1/2 pounds)
• 1/2 cup chicken broth
• 1/4 cup dry white wine
• 2 tablespoons quick-cooking tapioca
• 1 teaspoon sugar
• 1 teaspoon dried oregano, crushed
• 2 bay leaves
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 14-1/2-ounce can diced tomatoes
• 1/3 cup tomato paste