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 do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
4 slices bacon, cut into 1/2-inch pieces
6 large bone-in chicken thighs (2 lb./900 g)
3 carrots, chopped
1 lb. (450 g) whole fresh mushrooms
1 onion, chopped
2 cloves garlic, minced
1/2 cup 25%-less-sodium chicken broth
1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
1 Tbsp. flour
3 sprigs fresh thyme
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How do I 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 Kitchen Tips!
Serve over hot cooked egg noodles or pasta.
For added heat, add 1/4 tsp. chipotle chile pepper powder with the vegetables.
Calories From Fat
% Daily Value
Fat 11 g
Saturated fat 3 g
Cholesterol 70 mg
Sodium 340 mg
Carbohydrate 10 g
Fibre 2 g
Sugars 5 g
Protein 23 g
6 servings, 1/6 recipe (258 g) each
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.