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1 to 2 tablespoons oil
1 chicken, bone in, cut into 10 pieces, or 10 bone-in pieces of chicken of your choice
1 onion, diced
4 cloves garlic
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon basil
1 teaspoon parsley
1 teaspoon oregano
3/4 cup Tuscanini Balsamic Vinegar
2 cups Manischewitz Chicken or vegetable stock
6 potatoes, diced small
2 cups frozen peas
Place a pot on medium-high heat on the stove. Add oil to cover the bottom. When the oil is hot, add the chicken, top side down, and sear until it begins to brown. Remove the chicken from the pot and set aside.
Lower the heat to medium and add the onions, and sauté until translucent. Add the garlic and spices to the pan, cook for about one minute. Raise the heat to medium-high. Deglaze the pan with the balsamic vinegar, lifting up anything stuck to the bottom of the pot. Add the marinara sauce and the stock. Mix well. Add the potatoes to the pot, and then place the chicken back in the pot, pushing everything in so that it is covered in the sauce.
Bring the sauce to a simmer and cover the pot. Cook for one hour. Remove cover, add the peas, and cook for 30 more minutes.
Serve with couscous, noodles, or rice.
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