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Mission Chicken Thighs

Mission Chicken Thighs

Mission Chicken Thighs help you get the most flavor AND nutritional bang out of your chicken meal. Veggies of bell peppers, onion, mushrooms and carrots sauteed in chicken stock and white wine. Salt, black pepper and sage season.


2 slices bacon
1 cup long grain white rice
1 small green or red bell peppers, chopped
1 small chopped onion
1 cup chopped mushrooms
1 carrot, finely chopped
1-1/2 cup chicken stock
1/2 cup dry white wine
1/2 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons chopped sage
6 chicken thighs, skinned
Chopped parsley


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.

Nutrition Information

Recipe makes 6 servings.

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