Herb-Braised Chicken with Mushrooms and Tomatoes
This robust main dish will fast become a cold weather favorite. Basil and oregano complement the mushrooms and tomatoes, while bacon and chipotle chile peppers add a nice, smoky flavor.
Makes 4 servings.
Prep Time: 15 minutes
Cook Time: 45 minutes
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 McCormick® Gourmet Collection Basil Leaves
3/4 teaspoon McCormick® Gourmet Collection Oregano Leaves, Mediterranean
1/2 teaspoon salt
1/4 teaspoon McCormick® Gourmet Collection Chile Pepper, Chipotle
1 can (14 1/2 ounces) diced tomatoes, 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.
per serving
Calories: 315
Fat: 15 g
Carbohydrates: 14 g
Cholesterol: 107 mg
Sodium: 844 mg
Fiber: 4 g
Protein: 31 g