BRAISED CHICKEN THIGHS WITH VEGETABLES

Braised Chicken Thighs with Vegetables image

Give chicken breasts a rest! Discover how tender, juicy and delicious chicken thighs can be in this easy recipe for braised thighs with vegetables.

Provided by My Food and Family

Categories Chicken

Time 45m

Yield 6 servings

Number Of Ingredients 10

Ingredients

4 slices OSCAR MAYER Bacon, cut into 1/2-inch pieces
6 large bone-in chicken thighs (2 lb.)
1 Tbsp. flour
3 carrots, chopped
1 lb. whole fresh mushrooms
1 onion, chopped
2 cloves garlic, minced
1/2 cup fat-free reduced-sodium chicken broth
1/4 cup KRAFT Balsamic Vinaigrette Dressing
3 sprigs fresh thyme

Steps:

Cook and stir bacon in large deep skillet until crisp. Remove bacon from skillet with slotted spoon, reserving 2 Tbsp. drippings in skillet; drain bacon on paper towels. Add chicken to skillet; cook on medium heat 4 min. on each side or until browned on both sides. Remove from skillet; cover to keep warm. Discard drippings from skillet.
Add carrots, mushrooms, onions and garlic to same skillet; cook and stir on medium-high heat 6 min. Whisk together broth, dressing and flour; add to skillet. Stir in bacon. Top with chicken; cover.
Simmer on medium-low heat 20 min. or until chicken is done (165ºF). Garnish with thyme.

Nutrition Facts : Calories 310, Fat 21 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 110 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g