Tuesday, June 9, 2020

CHICKEN THIGHS with CREAMY BACON MUSHROOM THYME SAUCE

CHICKEN THIGHS with CREAMY BACON MUSHROOM THYME SAUCE
These chicken thighs smothered in a creamy bacon mushroom thyme sauce are so easy and yummy, but look like a company calling recipe.
CHICKEN
6 bone in, skin on chicken thighs
4 chicken thighs, skin-on, bone-in
1+1 tablespoon avocado oil
1 tablespoon butter
FRESH ground sea salt and black pepper
1 teaspoon Italian seasoning
  • Preheat oven to 350°.
  • Season both sides of chicken thighs generously with FRESH ground sea salt, black pepper and
  • Italian herb seasoning .
  • Heat 1 tablespoon of avocado oil and 1 tablespoon butter on medium-high heat in a large skillet.
  • Add chicken thighs skin-side down, cooking for 5-7 minutes, on the skin side until golden.
  • Transfer chicken thighs, skin side up, to a foil-lined baking sheet and bake 20 minutes or until chicken thighs are completely cooked through and no longer pink in the center.
SAUCE
4 LARGE green onions, sliced
4-5 cloves garlic, minced
6 LARGE white mushrooms
5 slices bacon, chopped
1 cup heavy cream
FRESH ground sea salt and black pepper
5 sprigs fresh thyme, 3 trimmed, 2 whole
  • Add bacon to pan and brown until crisp.
  • Remove bacon pieces with slotted spoon and add 1 tablespoon of butter to pan.
  • When melted add sliced mushrooms cooking on medium heat for about 3 minutes, stirring periodically.
  • Add onions and garlic, stirring and cooking 2 minutes more.
  • Add heavy cream and trimmed fresh thyme, and thyme sprigs.
  • Bring to a SLOW boil, stirring continuously.
  • Reduce to simmer for about 2-3 minutes over low heat to allow flavors to blend and sauce to reduce a bit.
  • Taste and adjust seasoning as needed.
  • Add chicken and bacon pieces to sauce, turning to coat.
  • Serve over pasta, rice or mashed potatoes.

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