3 oz. sweet vermouth
2 oz. water
12 chicken thighs, deboned
5 plump tomatoes or 2 lg. reg. tomatoes, chopped into sm. pieces
Salt to taste
1/2 tsp. black pepper
1/2 tsp. garlic powder
1/3 tsp. thyme

Using a large frying pan, pour in 1 1/2 ounces vermouth. Add the water and the chicken. Brown for approximately 12 minutes on medium-high heat, adding the remaining 1 1/2 ounces vermouth as liquid is absorbed. Add the tomatoes, salt, pepper, garlic, and thyme. When it begins to boil, lower heat to medium-low. Cook uncovered for 20-25 minutes, stirring frequently. Remove from heat and serve. Makes 4 servings.

NOTE: While browning, more water can be added if needed. Serve over rice or noodles.

NOTE: To remove skin from tomatoes drop tomatoes boiling water for 30 seconds. Remove put in cold water, take from cold water, then skin can be removed.