Ed Zachery. Well, sorta.
I use what I have in the house, so substituted a few types of sliced olive for the mushrooms. Plus, the addition of various peppers, some hot, some not.
Here is one I made this week using a bunch more veggies, because they had to be used up. After browning but not cooking through the chicken, remove it to a plate and deglaze the pan with red wine before lightly sautéing the veggies.
Then add sauce or fresh tomatoes (or salsa if that what you have in the house). Let that bubble and then add the chicken back in. Cover and simmer for a while until you can’t stand it anymore and have to eat it.
Serve over a starch of your choice. Enjoy.
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There were a couple jalapeños in this one, but they were lame, so more heat next time. Maybe a habanero.