Ingredients
The following ingredients have 4 Servings
- 4 skin-on chicken thighs
- 1 tablespoon olive oil
- 1 1/2 teaspoons Italian seasoning
- Sauce:
- 1 cup heavy cream
- 8 oz. white mushrooms, thinly sliced
- 5 slices bacon, cooked and crumbled
- 5 sprigs fresh thyme, removed from stems
- 1 tablespoon olive oil
- kosher salt and freshly ground pepper, to taste
- 2 tablespoons water, optional
- 1 tablespoon cornstarch, optional
Instruction
- Preheat oven to 350º F and heat olive oil in a large skillet over medium-high heat.
- Season chicken thighs with salt, pepper and Italian seasoning.
- Once oil is hot, place chicken thighs skin-side down in skillet. Without moving it after setting it down, cook chicken for 5-6 minutes, or until browned.
- Once browned, turn thighs over and transfer skillet to the oven. Bake for 20 minutes, or until chicken is cooked through.
- In a separate pan or skillet over medium heat, heat olive oil and sauté mushrooms until softened, 3-4 minutes.
- Add crumbled bacon to the mushrooms, then pour in heavy cream. Season lightly with salt and pepper, and add in fresh thyme.
- Bring mixture to a boil, stirring continuously, then reduce heat to low, and simmer for 2-3 minutes.
- For a thicker sauce, whisk cornstarch and water together to create a slurry, and pour mixture into mushroom sauce. Cook for another 2-4 minutes, or until thickened.
- Taste and adjust seasoning, if necessary.
- Once chicken is cooked through, remove skillet from oven and transfer thighs to mushroom sauce. Serve immediately and enjoy!
