recipe: bacon chicken thighs

ingredients

• 4 slices bacon
• 1 1/2 pound bone in, skin on chicken thighs
• kosher salt
• freshly ground black pepper
• 1 small red onion, chopped
• 8 ounce mushrooms, sliced
• 2 cloves garlic, minced
• 3/4 cup low sodium chicken broth
• 3/4 cup heavy cream
• 1/3 cup freshly grated parmesan
• 1 small bunch thyme
• juice of 1/2 lemon
• freshly chopped parsley, for garnish

instructions

1. in a large skillet over medium heat, cook bacon until crispy, about 8 minutes. drain slices on a paper towel-lined plate and reserve about 2 tablespoons fat in skillet.
2. season chicken all over with salt and pepper. increase heat to medium-high, then add chicken to skillet skin-side down. cook until golden and seared, about 5 minutes, then flip and cook until seared on second side, about 5 minutes more. remove chicken from skillet and set aside.
3. add onion and cook until beginning to soften, about 5 minutes. stir in mushrooms and season with salt and pepper. cook, stirring often, until golden, about 5 minutes. stir in garlic then add chicken broth, cream, parmesan, thyme, and lemon juice. bring mixture to a simmer and let cook 5 minutes.
4. return chicken to skillet and simmer until chicken is cooked through and sauce has thickened slightly, about 10 minutes more.
5. chop bacon and sprinkle over chicken. sprinkle parsley for a garnish.