Recipe Print 3x5

Print Back

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

Page 1 of 5

Herb-Braised Chicken with Mushrooms and Tomatoes (continued)

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

Page 2 of 5

Herb-Braised Chicken with Mushrooms and Tomatoes (continued)

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.

Page 3 of 5

Herb-Braised Chicken with Mushrooms and Tomatoes (continued)

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

Page 4 of 5

Herb-Braised Chicken with Mushrooms and Tomatoes (continued)

Fiber: 4 g

Protein: 31 g

Page 5 of 5