While your saved lists are no longer available, we promise it will be worth the wait!
Email Address is required.
Email Address is invalid.
Password is required.
Password must be at least 6 characters.
Your email and/or password aren't in our records. Please try again.
Oops! Something went wrong with signing in.
First Name is required.
First Name contains invalid symbols.
Your email is already in our system.
Hmm…that password was not recognized.
Oops! Something went wrong with registration.
Sorry! We can't find that email address.
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.
4 slices thick-cut bacon, cut into 1-inch pieces
1 package (8 ounces) sliced cremini, baby bella
1 large onion, halved and thinly sliced
8 small chicken thighs, skin removed (about 2 pounds)
1 1/2 teaspoons McCormick Gourmet™ Basil, Mediterranean
3/4 teaspoon McCormick Gourmet™ Oregano, Mediterranean
1/2 teaspoon salt
1/4 teaspoon McCormick Gourmet™ Chile Pepper, Chipotle
1 can (14 1/2 ounces) diced tomatoes, undrained
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.
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.
(Amount per serving)