“Bacon Chicken Thighs” Crispy chicken thighs with mushrooms, cream, bacon, and lemon
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Bacon Chicken Thighs
We all have staples in our kitchen, and bacon is one ingredient that is never missing. I believe that everything tastes better with bacon. And here is a recipe just to prove that point.
Crispy chicken thighs with mushrooms, cream, bacon, and lemon. Where should I start to describe this dish? and did I mention you will be using only one pan to make this incredible dish? Yes! That is what I love the most, less cleaning in the kitchen.
4 slices thick bacon
4 large bone-in, skin-on chicken thighs
salt and pepper
1 small red onion, peeled and finely chopped
8 large white caps mushrooms, stem removed and sliced
2 garlic cloves, peeled and minced
¾ cup sodium-free chicken stock
¾ cup heavy cream
⅓ cup of grated parmesan cheese
1 small bunch of fresh thyme
juice of ½ lemon
fresh parsley for garnish (optional)
1 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
2 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 aside.
3 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.
4 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.
5 Garnish with fresh thyme or chopped parsley.
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