Chicken Thighs & Creamy Mushroom Bacon Sauce
Ingredients
Chicken Thighs
- 4 chicken thigs, skin on and bone in
- 1 tbsp extra virgin olive oilor the bacon drippings
- salt and pepper
- Italian Seasoning, Dried
Mushroom Sauce
- 5 slices bacon
- 6-8 oz button mushrooms or baby bella, sliced
- 1-2 cups heavy cream
- salt and pepper to taste
- Fresh Thyme
- 3 tbsp butter
- 1 tbsp extra virgin olive oil
Instructions
For the Chicken
- Preheat the oven to 350 degrees F. Cook the bacon in a skillet until crisp and set aside. Salt and pepper the chicken thighs on both sides and sprinkle with the Italian Seasoning. Add the chicken skin side down in the same skillet you cooked the bacon for 5-7 minutes until nicely browned. If you don't want to cook them in the bacon drippings, you can remove, wipe the skillet clean and add extra virgin olive oil. Transfer the chicken, skin side up, to a sheet pan and bake for about 20 minutes or until the internal temperature reaches 165 degrees.
For the Mushroom Sauce
- Discard the bacon drippings and wipe the skillet clean. Add the butter and olive oil and heat adding the mushrooms. Lightly season the mushrooms with a little salt and pepper, you can adjust later. Cook the mushrooms until they are slightly caramelized, about 5 minutes. Add the bacon that has been chopped to the skillet. Add the heavy cream, starting with one cup and add more as you need. I used about 2 cups. Add the Thyme, bring to a boil and reduce to simmer and continue to cook until the sauce has reduced. Check for salt. Add the chicken thighs and the pan drippings to the mushroom and bacon sauce, spooning the sauce and mushrooms on top of the chicken thighs.