Mushroom, Tomato, and Thyme Chicken
1
Points®
Total time: 3 hr 51 min • Prep: 33 min • Cook: 3 hr 18 min • Serves: 6 • Difficulty: Easy
Use frozen pearl onions—they're already peeled, trimmed, and par-boiled, which really cuts down on prep time. Serve the chicken with steamed baby potatoes.
Ingredients
Uncooked bone in skinless chicken thigh
24 oz, 6 (5-oz thighs)
Table salt
1 tsp
Black pepper
½ tsp
Olive oil
1 Tbsp
Frozen pearl onion
1 cup(s), thawed
Mushrooms
8 oz, (1 package), white variety, sliced
Garlic
2 clove(s), minced
Canned diced tomatoes
14½ oz, (1 can), drained
Canned unsalted tomato paste
⅛ cup(s), (2 tbsp)
Dried thyme
2 tsp
Balsamic vinegar
1 Tbsp
Fresh parsley
6 sprig(s), chopped
Instructions
1
Sprinkle chicken with ½ teaspoon salt and ¼ teaspoon pepper. Heat oil in large skillet and set over medium-high heat. Add chicken and cook, turning once, until well browned, about 8 minutes. Transfer to a 5- to 6-quart slow cooker.
2
Add onions to skillet and cook, stirring often, until lightly browned, about 2 minutes. Add mushrooms and cook, stirring often, until softened, about 3 minutes. Add garlic and cook, stirring constantly, until fragrant, 30 seconds.
3
Add tomatoes, tomato paste, thyme, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper. Cook, stirring to scrape up browned bits from bottom of skillet, until mixture comes to boil, about 3 minutes.
4
Add onion mixture to slow cooker. Cover and cook until chicken is tender, 3–4 hours on high or 6–8 hours on low.
5
Divide chicken evenly among 6 plates. Add vinegar to slow cooker and stir into mushroom mixture. Top chicken evenly with mushroom mixture and sprinkle with parsley
6
Per serving (1 chicken thigh and ¾ cup mushroom mixture)
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