Bacon Chicken Thighs With Garlic Cream Sauce

There are two keys to crispy chicken skin: fat and patience. Make sure that the bottom of your pan is thoroughly coated with oil (or in this case, bacon fat) before you add your chicken. Yes, the fat in the chicken skin will render, creating more fat, but that doesn’t happen immediately. If your pan is too dry when the chicken goes in, your skin will burn before it can release its fat. And that brings us to the second key: patience. It takes time for the fat in the skin to render and become crisp, so don’t raise your heat too high. If you do, your skin will get too dark before it has had time to crisp and you’ll end up with flabby, burnt skin – hardly appetizing.

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% Daily Values based on a 2,000 calorie diet

Step 1

Step 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.

Step 2

Step 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.

Step 3

Step 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 minute.

Step 4

Step 4 Return chicken to skillet and simmer until chicken is cooked through and sauce has thickened slightly, about 10 minutes more.

Step 5

Step 5 Chop bacon and sprinkle over chicken before serving.