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.
15m
PREP TIME
45m
COOK TIME
315
CALORIES
9
INGREDIENTS
Servings: 4
Ingredients
- 4 slices thick-cut bacon, cut into 1-inch pieces
-
1
package
(8 ounces)
sliced cremini, baby bella
![substitution]( "substitution")
Substitutions available
- white mushrooms
- 1 large onion, halved and thinly sliced
- 8 small chicken thighs, skin removed (about 2 pounds)
- 1 1/2 teaspoons McCormick Gourmet™ Organic Basil Leaves
- 3/4 teaspoon McCormick Gourmet™ Organic Oregano Leaves
- 1/2 teaspoon salt
- 1/4 teaspoon McCormick Gourmet™ Chipotle Chile Pepper
- 1 can (14 1/2 ounces) diced tomatoes, undrained
INSTRUCTIONS
- 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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