Recipe: Easily Seasoned Tasty One Pot Chicken Stew
Description: Do you have some leftover antipasto or salsa from your last entertaining? This is for you. Give your chicken stew a flavour lift. 
I used the usual common seasonings but then I topped it up with the prepared antipasto. The vegetarian antipasto contained a great variety of vegetables and seasonings. It is an easy way to add more flavour to the stew.
Ingredients: [{"text": "2 1/2 pound(s) bone in chicken thighs"}, {"text": "1 large onion, chopped"}, {"text": "2 stalk(s) celery, chopped"}, {"text": "2 clove(s) garlic, chopped fine"}, {"text": "1/2 cup(s) whole grain oats, barley or rice"}, {"text": "1 teaspoon(s) thyme, dried"}, {"text": "1 teaspoon(s) parsley"}, {"text": "1 cup(s) white wine or chicken stock"}, {"text": "2 cup(s) chicken stock"}, {"text": "1/2 cup(s) vegetarian antipasto or salsa"}, {"text": "- salt and pepper to taste."}, {"text": "1/2 - lemon, juiced"}, {"text": "2-3 cup(s) mushrooms, chopped in big chunks"}]
Instructions: Heat a couple of tablespoon oil in a large heavy pot.  Add chicken thighs to brown them. When they are golden coloured take them out of the pot.
Add the onions, celery, and garlic to the pot and cook until onions are softened.
Add chicken back to the pot, add seasonings, wine and stock. Stir. Add mushrooms and antipasto. Stir. Cover and allow to simmer for an hour. Taste for seasoning. Add salt if necessary (may depend on how much salt is in the added chicken stock.)
Remove chicken thighs from the soup and cut into smaller chunks to make it easier to eat. Add juice of 1/2 lemon. Check again for seasoning. Serve garnished with chopped fresh parsley or chives.
