Give chicken breasts a rest! Discover how tender, juicy and delicious chicken thighs can be in this easy recipe for braised thighs with vegetables.
What You Need
Original recipe yields 6 servings
4 slices OSCAR MAYER Bacon, cut into 1/2-inch pieces
6 large bone-in chicken thigh s (2 lb.)
1 Tbsp. flour
3 carrot s, chopped
1 lb. whole fresh mushroom s
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
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Let's 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.
Serve over hot cooked egg noodles or pasta.
For added heat, cook 3 torn dry arbol chiles with the vegetables.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.