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Ingredients
  • 4 (6 ounce) bone-in chicken thighs, with skin
  • 2 tablespoons olive oil
  • 3 stalks celery, chopped
  • ½ onion, chopped
  • 1 (4 ounce) package sliced fresh mushrooms
  • 2 cloves garlic, minced
  • 1 (14 ounce) can stewed tomatoes
  • 2 teaspoons herbes de Provence
  • ¾ cup water
  • 3 cubes chicken bouillon, crumbled
  • 2 tablespoons tomato paste
  • 1 pinch red pepper flakes (Optional)
  • 1 pinch ground black pepper to taste (Optional)
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