Herb-Braised Chicken with Mushrooms and Tomatoes

Bacon and chipotle chilli pepper add a nice, smoky note to this delectable chicken dish.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Makes: 4 servings
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All You Need

  • 4 slices thick-cut bacon, cut into 1-in (2.5 cm) pieces
  • 1 pkg (8 oz/225 g) sliced cremini, baby bella or white mushrooms
  • 1 large onion, halved and thinly sliced
  • 8 small chicken thighs, skin removed (2 lb/900 g)
  • 1 1/2 tsps (7 mL) McCormick Gourmet Basil Leaves
  • 3/4 tsp (3 mL) McCormick Gourmet Oregano Leaves
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) McCormick Gourmet Chipotle Chili Pepper
  • 1 can (540 mL) diced tomatoes, undrained


  1. Cook bacon in large deep skillet or 5-qt (5 L) Dutch oven on medium heat 5 minutes or until lightly browned but not crisp and some fat has been rendered, turning frequently. Pour off all but 2 tbsp (30 mL) drippings. Add mushrooms and onion; sauté about 8 minutes or until onion is softened, stirring occasionally

  2. Mix basil, oregano, salt and chipotle pepper. Sprinkle evenly over chicken. Add chicken and tomatoes to skillet

  3. Bring to boil, stirring to browned bits in bottom of skillet. Reduce heat to low; simmer 30 minutes or until chicken is cooked through, stirring occasionally and spooning sauce over chicken. Serve over cooked rice, if desired


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