Herb-Braised Chicken With Mushrooms And Tomatoes
Herb-Braised Chicken With Mushrooms And Tomatoes
Recipe Type: Main Dish
Cuisine: American
Author: Dave M
  • 4 slice thick-cut bacon, cut into 1-inch pieces
  • 1 pkg (8 ounces) sliced cremini, baby bella
  • 1 large onion, halved and thinly sliced
  • 8 small chicken thighs, skin removed (about 2 pounds)
  • 1 1/2 tsp mccormick gourmetâ„¢ basil
  • 3/4 tsp mccormick gourmetâ„¢ oregano, mediterranean
  • 1/2 tsp salt
  • 1/4 tsp mccormick gourmetâ„¢ chile pepper, chipotle
  • 1 can (14 1/2 ounces) diced tomato, undrained
  1. Cook bacon in large deep skillet or 5-quart Dutch oven on medium heat 5 minutes or until lightly browned but not crisp and some fat has been rendered, turning frequently. Pour off all but 2 tablespoons drippings. Add mushrooms and onion; cook and stir about 8 minutes or until onion is softened, stirring occasionally
  2. Mix basil, oregano, salt and chipotle pepper. Sprinkle evenly over chicken. Add chicken and tomatoes to skillet
  3. Bring to boil, stirring to browned bits in bottom of skillet. Reduce heat to low; simmer 30 minutes or until chicken is cooked through, stirring occasionally and spooning sauce over chicken. Serve over cooked rice, if desired


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