• prep: 30 min
• cook: 0 hr
• total: 30 min

servings:

• 4 cups sliced button and/or stemmed shiitake mushrooms
• 1 14 1/2 ounce can diced tomatoes, undrained
• 2 medium carrots, thinly diagonally sliced
• 1 medium onion, chopped
• 1 medium red potato, cut into 1-inch pieces
• 1/2 cup fresh green beans, cut into 1-inch pieces
• 1/2 cup pitted ripe olives, halved
• 1 cup reduced-sodium chicken broth
• 1/2 cup dry white wine or chicken broth
• 2 tablespoons quick-cooking tapioca
• 1 teaspoon herbes de Provence or dried Italian seasoning, crushed
• 3/4 teaspoon dried thyme, crushed
• 1/4 teaspoon coarsely ground black pepper
• 8 skinless, boneless chicken thighs (1-3/4 to 2 pounds total)
• 1/2 teaspoon seasoned salt
• 1 14 ounce jar tomato pasta sauce or one 16-ounce jar Alfredo pasta sauce
•   French bread (optional)

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