herbed chicken with tomatoes and mushrooms
Delicious served over rice.
prep time
15 Min
cook time
45 Min
method
---
yield
4 serving(s)
Ingredients
- 4 slices thick-cut bacon, cut into 1-inch pieces
- 1 package (8 ounces) sliced cremini (baby bella) or white mushrooms
- 1 large onion, halved and thinly sliced
- 8 small chicken thighs, skin removed (about 2 pounds)
- 1 1/2 teaspoons basil leaves, or dried basil
- 3/4 teaspoon oregano leaves, or dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon chipolte pepper
- 1 can (14 1/2 ounces) diced tomatoes, undrained
How To Make herbed chicken with tomatoes and mushrooms
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Step 1Cook 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.
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Step 2Mix basil, oregano, salt and chipotle pepper. Sprinkle evenly over chicken. Add chicken and tomatoes to skillet.
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Step 33. 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. Yum!
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