- Prep Time: 20m
- Cook Time: 1h 10m
- Serves: 6
- Category: Entrees
Ingredients
- 6 bone-in chicken thighs
- Kosher salt, to taste
- fresh ground black pepper, to taste
- 1 1/2 c all-purpose flour
- 2 tbsp. extra-virgin olive oil
- 2 tbsp. unsalted butter
- 3 slices bacon, chopped
- 1/2 sweet onion, chopped
- 8 oz baby bella mushrooms, sliced
- 3 garlic cloves, minced
- 1 (14 ½-ounce) can diced tomatoes
- 1 jar pimientos, undrained and diced
- 1/3 c dry vermouth
- 1/2 c chicken broth
- 3 bay leaves
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- 1/2 tsp. crushed red pepper flakes
- Basmati rice, cooked
- shaved Parmesan cheese, as garnish
Instructions
- Generously season the chicken thighs with kosher salt and black pepper. Dredge each chicken thigh in flour.
- Heat the oil and butter in a large skillet set over medium-high heat. Add the chicken thighs and cook for 3 to 5 minutes per side. Remove the chicken from the skillet and set aside.
- Add the chopped bacon to the skillet and cook until crisp. Remove the bacon from the pan and set aside.
- Add the onion and mushrooms to the pan with the bacon drippings and sauté over medium heat for about 5 minutes. Add the garlic and cook for another 30 seconds.
- Stir in the tomatoes with the juice, pimentos with the juice, vermouth, chicken broth, bay leaves, and remaining seasonings. Bring to a boil.
- Add the chicken thighs and cooked bacon back into the pan. Reduce the heat to low and simmer covered, for about 45 to 55 minutes, stirring occasionally.
- Remove the bay leaves and serve immediately over the cooked Basmati rice.
- Garnish with shaved Parmesan cheese.