Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 4 slices of bacon, chopped
- 1 cup of mushrooms, sliced (cremini or button work well)
- 1 medium onion, finely chopped
- 3 cloves of garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- Salt and pepper, to taste
- 1 tablespoon olive oil
Instructions
- Cook bacon in a skillet over medium heat until crispy; set aside.
- Season chicken thighs with salt and pepper, sear in the skillet skin-side down until crispy, then flip and sear the other side.
- Sauté onion until translucent, then add garlic and mushrooms until browned.
- Pour in chicken broth, scrape the skillet, stir in cream and thyme; simmer until slightly thickened.
- Return chicken and bacon to the skillet, cover, and simmer on low for 20 minutes.
Notes
- For added flavor, use fresh thyme if available.
- Serve with rice or crusty bread to soak up the sauce.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 500
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 150mg