1 tbsp. salad oil
8 chicken thighs
1/2 lb. mushrooms, each cut into quarters
1 sm. garlic clove, minced
2 (10 oz.) pkgs. frozen Italian style vegetables with sauce
1 (8 to 8 1/4 oz.) can tomatoes
1/8 tsp. hot pepper sauce

In 12-inch skillet over medium high heat, in hot salad oil, cook chicken thighs until browned on all sides removing pieces to plate as they brown. In drippings remaining in skillet, cook mushrooms and garlic until mushrooms are tender. Return to skillet, add frozen vegetables, tomatoes with their liquid, hot pepper sauce and 1/3 cup water. Over high heat, heat to boiling. Reduce heat to low, cover and simmer 15 minutes until chicken and vegetables are tender. Skim fat from liquid in skillet. Makes 4 servings.