Onions and mushrooms cooked together. Grated parmesan cheese makes this dish just out of this world.
4slicesbacon4 slices thick bacon
4chicken thighs4 large bone-in, skin-on chicken thighs
salt and peppersalt and pepper
1red onion1 small red onion, peeled and finely chopped
8mushrooms8 large white caps mushrooms, stem removed and sliced
2garlic cloves2 garlic cloves, peeled and minced
¾cupsodium-free chicken stock¾ cup sodium-free chicken stock
¾cupheavy cream¾ cup heavy cream
⅓cupparmesan cheese⅓ cup of grated parmesan cheese
1bunch fresh thyme1 small bunch of fresh thyme
½lemonjuice of ½ lemon
parsleyfresh parsley for garnish (optional)
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.