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Main dishes

Braised Chicken Thighs with Vegetables

Braised Chicken Thighs with Vegetables recipe
photo by:kraft
Give chicken breasts a rest! Discover how tender, juicy and delicious chicken thighs can be in this easy recipe for braised thighs with vegetables.
time
prep:
25 min
total:
45 min
servings
total:
6 servings

What You Need

4
slices  OSCAR MAYER Bacon, cut into 1/2-inch pieces
6
large  bone-in chicken thighs (2 lb.)
1
Tbsp.  flour
3
  carrots, chopped
1
lb.  whole fresh mushrooms
1
  onion, chopped
2
cloves  garlic, minced
1/2
cup  fat-free reduced-sodium chicken broth
1/4
cup  KRAFT Balsamic Vinaigrette Dressing
3
sprigs  fresh thyme

Make It

COOK and stir bacon in large deep skillet until crisp. Remove bacon from skillet with slotted spoon, reserving 2 Tbsp. drippings in skillet; drain bacon on paper towels. Add chicken to skillet; cook on medium heat 4 min. on each side or until browned on both sides. Remove from skillet; cover to keep warm. Discard drippings from skillet.

ADD carrots, mushrooms, onions and garlic to same skillet; cook and stir on medium-high heat 6 min. Whisk together broth, dressing and flour; add to skillet. Stir in bacon. Top with chicken; cover.

SIMMER on medium-low heat 20 min. or until chicken is done (165ºF). Garnish with thyme.

Kraft Kitchens Tips

Serving Suggestion
Serve over hot cooked egg noodles or pasta.
Special Extra
For added heat, cook 3 torn dry arbol chiles with the vegetables.
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