Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce
Ingredients
Chicken thighs:
1 tbsp vegetable oil
4 chicken thighs, skin-on, bone-in
1 tsp Italian seasoning dried thyme, oregano
salt and pepper
Mushroom sauce:
5 slices bacon cooked, chopped
6 ounces white mushrooms
1 c. heavy cream
5 sprigs of fresh thyme
⅛ tsp salt
Directions
Prepare the oven. Preheat it to 350 degrees F.
Generously season all sides of the chicken thighs with salt, pepper, and Italian herb seasoning mix (a combination of dried thyme, oregano, and other herbs).
In a large skillet, heat the vegetable oil over medium-high heat. Once hot, add the chicken thighs to the skillet, skin-side-down, and cook for approximately 5 minutes until the skin has browned.
To a foil-lined baking sheet, transfer the chicken thighs, sin-side-up. Place in the preheated oven and bake for about 20 minutes or until cooked through and no longer pink in the middle.
To make the mushroom sauce, heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, add the mushrooms to the skillet and cook for about 3 minutes, flipping once. Now, add the chopped bacon followed by the heavy creamy, ⅛ tsp salt and snipped fresh thyme. Bring everything to a boil, then adjust to very low heat to simmer the sauce until slightly reduced. This takes about 2 minutes. If needed, add extra salt.
Remove the chicken thighs from the oven when done and add them to the skillet. Spoon the sauce and mushrooms over them.
Serve the Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce immediately. Enjoy!
