5 chicken thighs

28 oz can diced tomatoes

1 large green pepper

2 stalks celery

1 med. Onion

1 bay leaf

2 cloves garlic

1 c. sliced mushrooms

1 can tomato paste

1/2 c. white grape juice.

Basil, oregano, rosemary (crushed), thyme, savoury…to taste

2 pinches baking soda (to remove acidity)

Combine all ingredients, be sure to cut veggies big and chunky. Allow to simmer while you prepare the chicken by pan frying to remove fat and skin. Dry off with paper towel, and bread with 2 parts bread crumbs and 1 part flour, salt and pepper to taste. Pan fry in vegetal oil until half cooked then put into sauce. Cook at 450* for 60 min. then drop to 300* for 60-90 min. Serve on a bed of brown rice.