Ingredients:
Two slices bacon
1 cup long grain white rice
One small green or red bell peppers, chopped
One small onion, chopped
1 cup chopped mushrooms
One carrots finely chopped
1-1/2 cups chicken stock
1/2 cup dry white wine
1/2 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons chopped sage
Six chicken thighs, skinned
Paprika
Chopped parsley

Directions:
Cook bacon over medium-high heat in a 10-inch skillet until crisp. Stir in rice and cook until rice turns a light golden color. Add bell pepper, onion, mushrooms, carrot, stock, wine, salt, pepper and sage. Stir until well mixed. Arrange chicken thighs on top, sprinkle with paprika.

Cover, reduce heat and simmer 35 to 40 minutes or until chicken is cooked through. Sprinkle with parsley before serving.

Recipe makes six servings.

See also:
Chicken Thighs Marengo
Roast Lime-Ginger Chicken Thighs
Nutritious Chicken Thighs

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