8 chicken thighs(about 2.5 pounds)

2 tbs evoo

salt

1 onion large minced

1 celery stalk large minced

1/2 bag carrots(8 oz)

1 can stewed tomatoes

chopped parsley/grated lemon peel as garnish

DIRECTIONS

remove skin and fat . lightly salt and brown in evoo and set aside

add carrots,celery and onion until lightly brown, return chicken to

pan and add stewed tomatoes. bring to a boil ten reduce to low

heat, cover and simmer for 25 mins and/or juices run clear. garnish

with chopped parsley and grated lemon peel