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Mission Chicken Thighs Ingredients: Two slices bacon 1 cup long grain white rice One small green or red bell pepper, chopped One small onion, chopped 1 cup chopped mushrooms One carrot finely chopped 1-1/2 cups chicken stock 1/2 cup dry white wine 1/2 teaspoon salt 1/8 teaspoon 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.
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