Bacon Chicken Thighs With Garlic Cream Sauce

Ingredients

• Bacon

  Raw, cured pork

  4 strip or 48g

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  4 thigh, bone removed or 376g

• Pepper

  Spices, black

  1 dash or 0.1g

• Salt

  Table

  1 dash or 0.4g

• Red Onion

  Freshdirect

  1 small raw or 70g

• Mushrooms

  White, raw

  2 cup, pieces or slices or 140g

• Garlic

  Raw

  2 cloves, minced or 6g

• Thyme

  Fresh

  2 tsp or 2g

• Chicken broth

  Soup, canned, less/reduced sodium

  ¾ cup or 180g

• Heavy whipping cream

  Fluid

  ¾ cup, fluid or 179g

• Parmesan cheese

  Grated

  ⅓ cup or 33g

• Lemon juice

  Raw

  2 tbsp or 30g

• Parsley

  Raw

  2 tbsp or 8g

Directions

1. Cook the bacon in a large skillet over medium heat until crispy, about 8 minutes. Drain on a paper towel-lined plate, reserving 2 tablespoons of bacon fat in the skillet.
2. Season chicken thighs with salt and pepper. Increase heat to medium-high and add chicken to the skillet, skin-side down. Cook until golden and seared, about 5 minutes per side. Remove and set aside.
3. Add red onion to the skillet and cook until it begins to soften, about 5 minutes. Stir in mushrooms, season with salt and pepper, and cook, stirring often, until golden, about 5 minutes.
4. Stir in garlic, then add chicken broth, cream, Parmesan, thyme, and lemon juice. Bring to a simmer and cook for 5 minutes.
5. Return chicken to the skillet and simmer until cooked through to 165°F and sauce thickens slightly, about 10 minutes.
6. Chop the bacon and sprinkle over the chicken. Garnish with parsley and serve.

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