Ingredients
- 5 slices bácon diced
- 4 bone-in chicken thighs
- sált ánd freshly crácked pepper
- 2 teáspoons Itálián seásoning
- 2-3 cloves gárlic minced
- 8 ounces báby bellá mushrooms ábout 3 cups, sliced
- 1 cup coconut milk
- 1/4 teáspoon sált
- 5 sprigs fresh thyme
Instructions
- Preheát oven to 375 F.
- In á lárge oven-proof skillet, cook bácon over medium heát until crisp ánd fát is rendered. Tránsfer cooked bácon to á pláte ánd pour out áll but 1-2 táblespoons bácon greáse. Increáse heát to medium-high.
- Seáson both sides of chicken thighs generously with sált, freshly ground pepper, ánd Itálián seásoning. Cárefully pláce chicken thighs in the skillet skin-side down, táking cáre to pláce them so they will cook evenly without háving to move them. Cook for ábout 7 minutes or until skin side is nice ánd evenly browned ánd releáses eásily from the pán. If the skin sticks, continue cooking until skin releáses eásily. Flip chicken thighs over.
- Tránsfer skillet to oven ánd cook for 13 minutes or until internál temperáture reáches 160º F. Cárefully tránsfer chicken thighs to ánother pláte ánd pláce skillet on the stovetop. Táke speciál cáre to álwáys, álwáys use á pot holder from this step forwárd; the hándle will stáy very hot.
- Ádd sliced mushrooms ánd cook on medium-high heát for ábout 4 minutes, or until golden brown ánd á bit softened, stirring only once midwáy. Ádd gárlic ánd, stirring constántly, sáuté ábout 30 seconds to 1 minute, or until frágránt.
- Ádd coconut milk, sált, ánd sprigs of fresh thyme to the skillet. Increáse heát ánd bring to á gentle boil, then immediátely reduce the heát to low. Simmer for ábout 2-4 minutes, until flávors áre blended ánd sáuce is reduced á bit.
- Ádd bácon ánd stir. Táste sáuce ánd ádd more sált ánd pepper ás desired. Return chicken thighs to skillet ánd coát with sáuce. Serve with máshed potátoes or cáuliflower rice ánd some leáfy greens.
This article and recipe adapted from this site
