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