Heat oil in a pot and gently sauté the onion until soft.
Add the red pepper and mushrooms and fry for 5 minutes.
Add the chicken thighs and brown well on all sides.
Add the water and contents of the sachet of KNORR Chicken & Mushroom Pan Dry Cook-in-Sauce, stir well and bring to the boil then reduce heat and allow to simmer for 30 minutes with the lid off, stirring occasionally.
Add the Italian Herb, stir well and allow to simmer for a further 5 minutes.
Serve with rice.