Ingredients:
- 4 bone-in, skin-on chicken thighs
- 4 slices of bacon, chopped
- 1 onion, chopped
- 1 bell pepper, sliced
- 8 ounces of mushrooms, sliced
- 2 cloves of garlic, minced
- 1 can (14 oz) diced tomatoes
- 1/2 cup chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley, for garnish
Instructions:
- Season the chicken thighs with salt, pepper, dried oregano, and dried basil.
- Preheat your air fryer to 360°F (180°C).
- Place the chicken thighs in the air fryer basket, skin-side down, and cook for about 12 minutes. Then, flip the chicken over and cook for another 10-12 minutes, or until the chicken is cooked through and has a crispy skin. Cooking times may vary depending on your air fryer model, so use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
- While the chicken is cooking, heat olive oil in a large skillet over medium heat. Add the chopped bacon and cook until it becomes crispy.
- Add the chopped onion, sliced bell pepper, and sliced mushrooms to the skillet. Sauté for about 5-7 minutes, or until the vegetables are tender.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the diced tomatoes and chicken broth to the skillet. Season with a little more oregano, basil, salt, and pepper. Simmer for about 5-7 minutes to allow the sauce to thicken slightly.
- Once the chicken in the air fryer is cooked, remove it from the basket and place it in the skillet with the tomato sauce. Gently spoon the sauce over the chicken to coat it.
- Garnish with fresh parsley, and serve your air fryer hunter’s chicken hot.
