White Wine and Tomato-Braised Chicken

Name: White Wine and Tomato-Braised Chicken
Prep time: 50 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 8 boneless skinless chicken thighs (about 1 1/2 lb); 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 tablespoon olive oil; 4 slices thick-cut bacon, chopped; 8 oz mushrooms, sliced; 1 cup chopped onions; 4 cloves garlic, finely chopped; 1 teaspoon finely chopped fresh thyme leaves; 1 bay leaf; 1/2 cup dry white wine; 1 can (14.5 oz) Muir Glen™ organic petite diced tomatoes or 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained; 1/4 cup heavy whipping cream; 2 tablespoons finely chopped fresh parsley

50 Minutes Prep

1 Hour 30 Minutes Total

4 Servings

Elegant and stress-free, these white wine and Muir Glen™ organic fire roasted tomato-braised boneless chicken thighs with earthy mushrooms, smoky bacon and sweet onions are sophisticated enough for a Saturday dinner party and easy enough to get on the table any night of the week.

Ingredient List

8 boneless skinless chicken thighs (about 1 1/2 lb)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
4 slices thick-cut bacon, chopped
8 oz mushrooms, sliced
1 cup chopped onions
4 cloves garlic, finely chopped
1 teaspoon finely chopped fresh thyme leaves
1 bay leaf
1/2 cup dry white wine
1 can (14.5 oz) Muir Glen™ organic petite diced tomatoes or 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1/4 cup heavy whipping cream
2 tablespoons finely chopped fresh parsley

Preparation

Season chicken with salt and pepper. In 5-quart Dutch oven, heat oil over medium-high heat. Add 4 chicken thighs; cook 5 to 6 minutes, turning once, until browned. Transfer to plate. Repeat with remaining 4 chicken thighs. Add bacon; cook 5 to 7 minutes, stirring frequently, until crispy. With slotted spoon, transfer bacon to paper towel-lined plate. Drain off all but 2 tablespoons drippings from Dutch oven.
Add mushrooms to Dutch oven with drippings; cook over medium-high heat 5 to 6 minutes, stirring occasionally, until browned. Add onions; cook 3 to 4 minutes, stirring frequently, until softened. Add garlic, thyme leaves and bay leaf; cook and stir 1 minute. Add wine; cook 1 to 2 minutes, scraping up any browned bits on bottom of Dutch oven, until liquid is almost evaporated. Stir in tomatoes, browned chicken and bacon. Reduce heat to low; cover and simmer 30 to 35 minutes or until juice of chicken is clear when thickest part is cut (at least 165°F). Add whipping cream; cook uncovered 3 to 5 minutes, stirring occasionally, until slightly thickened. Remove bay leaf. Garnish with parsley.

Tips

Use a dry, crisp white wine, like Sauvignon Blanc or Pinot Grigio in this recipe.
We used white button mushrooms when testing this recipe. If you’d prefer a deeper mushroom flavor, you can substitute sliced cremini mushrooms.
Mashed potatoes, buttered noodles, even crispy garlic bread slices make a nice side to this flavorful dish.
Boneless skinless chicken thighs cook more quickly than bone-in, skin-on thighs and avoid the soggy, flabby chicken skin that inevitably happens during the braising process.