Herbed Chicken With Tomatoes And Mushrooms
4 slicethick-cut bacon, cut into 1-inch pieces
1 pkg(8 ounces) sliced cremini (baby bella) or white mushrooms
1 largeonion, halved and thinly sliced
8 smallchicken thighs, skin removed (about 2 pounds)
1 1/2 tspbasil leaves, or dried basil
3/4 tsporegano leaves, or dried oregano
1/4 tspchipolte pepper
1 can(s)(14 1/2 ounces) diced tomatoes, undrained
How to Make Herbed Chicken With Tomatoes And Mushrooms
- 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.
- 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. Yum!