Wine and Tomato Braised Chicken Thighs

It’s no secret that I love tomatoes. So when I was contacted to participate in a celebration of Pomi’s 30 year anniversary, I was more than happy to oblige. To celebrate, each month Pomi sends me a Pomi product and an ingredient that should be paired with the product in a recipe.

March’s package came with Chopped Tomatoes and the ingredient of the month was wine, so I loosely used a recipe from Eating Well as a base for a Braised Chicken Thigh recipe with Mushrooms, Peppers, and Onions. (Note: I used my Ninja Cooking System for this recipe but you can use a normal slow cooker as well. I have directions for both below.)

Ingredients:

• 4 slices bacon
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon freshly ground pepper
• 1 cup red wine
• 1 container of Pomi Chopped Tomatoes
• 1/2 teaspoon salt
• 4 bone-in chicken thighs (2 pounds)
• 1 tablespoon olive oil
• 1/2 cup flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 container sliced baby bella mushrooms
• 1 large green pepper, chopped
• 2 cups uncooked orzo

If using a Ninja Cooking System, set the cooking system to Cooktop Medium. Place the bacon in the cooking system and cook until crisp, about 6 minutes (3 minutes each side). You can also cook the bacon in a large saute pan over medium heat on your stove. Do not drain the fat from the pan / cooking system. Transfer the bacon to a paper towel and let cool.

Add the chopped onion to the bacon fat and cook until soft, about 5 minutes.

Add the garlic, thyme, rosemary and black pepper to the onion mixture and cook for one minute.

Add the wine and bring to a boil. Cook for 5 minutes, scraping up any browned bits.

Add the tomatoes and salt, stirring to combine. If using the saute pan, add the onion mixture to your slow cooker and then add the tomatoes and salt to the onion mixture, stir to combine. (Note: up to this stage can be done ahead of time and stored up to one day in your fridge).

In a large saute pan, add the olive oil over medium-high heat. Add the flour, 1/4 teaspoon salt, and 1/4 teaspoon pepper to a bowl and mix to combine. Coat the chicken thighs in the flour and shake off excess.

Add to the saute pan and brown on each side.

Add the chicken thighs to the slow cooker with the tomato mixture. Chop the bacon and sprinkle over the chicken. Stir to coat the chicken. Add the chopped pepper and mushrooms, mixing to combine.

Cover and cook on slow cooker high for 6 hours.

When ready to serve, cook the orzo according to package directions. Spoon the chicken mixture over the orzo.