Directions:

Sprinkle chicken with 1 tsp (5 mL) thyme, salt and pepper; heat oil in large (12"/30 cm) non-stick skillet over medium high heat.

Brown chicken on both sides, about 2-3 minutes on each side. Remove chicken.

Drain off fat; return 2 tbsp (25 mL) fat to skillet and heat over medium heat. Add mushrooms, onion, pepper strips and garlic to the skillet; cook and stir vegetables for about 3 - 4 minutes or until softened. Stir in tomatoes, ham and bay leaves and 1/8 tsp (0.5 mL) thyme; bring to boil. Return chicken to the sauce.

Cover and reduce heat to low; cook 25- 30 minutes or until chicken juices are clear. Remove chicken to baking tray or pan; cover to keep warm. Cook sauce over medium high heat uncovered for 5-10 minutes or until thickened slightly; remove bay leaves and return chicken to the skillet. Heat until hot.

Serve chicken and sauce over cooked rice and sprinkle with parsley if desired.

Variation: Substitute sliced cooked chorizo for ham and add sliced jalapenos or green olives.

For more delicious recipe ideas visit Mushrooms Canada at www.mushrooms.ca.