Chicken Thighs And Rice

• 2 slices bacon
• 1 to 1 1/2 lb. chicken thighs (boneless)
• 1/2 c. long grain rice
• 1 small onion, cut into thin wedges
• 1 clove garlic, minced
• 1 (7 1/2 oz.) can tomatoes, drained and cut up
• 1/2 c. quartered fresh mushrooms
• 1/4 c. dry white wine
• 1 tsp. instant chicken bouillon granules
• 1/4 tsp. dried basil, crushed
• 3 Tbsp. parsley
• 1/4 tsp. salt

1. In a 10-inch skillet cook bacon until crisp.
2. Drain, reserving drippings.
3. Crumble bacon and set aside.
4. Brown chicken in reserve drippings, about 10 minutes.
5. Sprinkle with a little salt and pepper.
6. Remove chicken from skillet.
7. Cook rice, onion wedges and garlic in skillet drippings until rice is golden brown.
8. Stir frequently.
9. Stir in tomatoes, mushrooms, wine, bouillon granules, salt, basil and 1 cup water.

bacon, chicken thighs, long grain rice, onion, clove garlic, tomatoes, mushrooms, white wine, instant chicken, dried basil, parsley, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=828208 (may not work)