Ingredients
- 4 (4 ounces) bacon slices (cut into 1/2-inch pieces)
- 2 pounds skinless chicken thighs (about 6)
- 3/4 teaspoon dried thyme (or 2 sprigs fresh)
- Salt and pepper, to taste
- 1 large onion, coarsely chopped
- 4 cloves garlic, minced
- 1/2 pound potatoes, quartered (red potatoes)
- 10 ounces mushrooms, quartered (10 medium mushrooms)
- 14 1/2 ounces stewed tomatoes
- 1 1/2 cups dry white wine
How to Make
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Step 1: In a 4-quart heavy saucepan, cook bacon until just starting to brown.
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Step 2: Sprinkle chicken with thyme (if using dried); season with salt and pepper.
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Step 3: Add chicken to pan; brown over medium-high heat.
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Step 4: Add onion and garlic.
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Step 5: Cook 2 minutes; drain.
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Step 6: Add potatoes, mushrooms, tomatoes and wine and thyme sprigs, if using.
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Step 7: Cook, uncovered, over medium-high heat about 25 minutes or until potatoes are tender and sauce thickens, stirring occasionally.
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Step 8: Garnish with chopped parsley, if desired.
We hope you enjoy this recipe!
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