INGREDIENTS
1/4 cup
Chicken bone broth
3
lbs Chicken thighs and legs, boneless skinless
2
Bay leaves
3
Carrots
3
Celery stalks
1 lb
Cremini mushrooms
6
Garlic cloves
1
Leek
2 tsp
Oregano, dried
28 oz
Plum tomatoes, canned whole
1
Red bell pepper
2 tbsp
Rosemary, fresh
1 tsp
Thyme, dried
2 tbsp
Tomato paste
3 tbsp
Capers
1/2 cup
Tomato sauce
1/2 tsp
Red pepper flakes
1
Sea salt and pepper
2 tbsp
Olive oil