Bacon Chicken Thighs

Prep Time: 5

Cook Time: 45

Total Time: 50

Servings: 4 people

Author: Giangi Townsend

Onions and mushrooms cooked together. Grated parmesan cheese makes this dish just out of this world.

Ingredients

4 slices bacon 4 slices thick bacon
4 chicken thighs 4 large bone-in, skin-on chicken thighs
salt and pepper salt and pepper
1 red onion 1 small red onion, peeled and finely chopped
8 mushrooms 8 large white caps mushrooms, stem removed and sliced
2 garlic cloves 2 garlic cloves, peeled and minced
¾ cup sodium-free chicken stock ¾ cup sodium-free chicken stock
¾ cup heavy cream ¾ cup heavy cream
⅓ cup parmesan cheese ⅓ cup of grated parmesan cheese
1 bunch fresh thyme 1 small bunch of fresh thyme
½ lemon juice of ½ lemon
parsley fresh parsley for garnish (optional)

Instructions

In a large skillet over medium heat, cook the bacon until crispy, about 8 minutes. Drain the slices over a paper towel-lined plate and reserve about 2 tablespoons of the fat rendered in the skillet.
Season generously with salt and pepper the chicken. Increase the heat to medium-high, then add the chicken, skin-side down. Cook until golden, about 5 -7 minutes per side. Skin needs to be crispy golden. Remove the chicken from the skillet and set it aside.
Add onions and cook until soft. Stir in the mushrooms and season with salt and pepper. Cook until golden, about 5 minutes. Stir in garlic and then the chicken stock, cream, parmesan cheese, thyme, and lemon juice. Bring mixture to a simmer and cook for another 5 minutes.
Return the chicken to the skillet and simmer until chicken is cooked through, about 10 more minutes more. Chop the bacon and add it to the sauce.
Garnish with fresh thyme or chopped parsley.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.