Chicken Thighs with Bacon Mushroom Sauce
A use of fresh thyme for the creamy sauce add more flavor to this baked chicken thighs with bacon mushroom sauce.
Prep Time 7 minutes
Cook Time 30 minutes
Total Time 37 minutes
- 1 cup white mushrooms
- 2 slices bacon cooked, chopped
- 1/2 cup heavy cream
- 1 tbsp olive oil
- 1/2 tsp dried thyme
- 1/8 tsp salt
Preheat your oven to 350°F.
Combine the dried herbs, pepper, and salt in a small bowl. Coat both sides of the thighs with the mixed seasonings. In a large skillet, pour some olive oil over medium-high heat and wait until heated. Brown the chicken in the skillet for around 5 minutes with the skin side down.
Move the chicken to a baking sheet covered with parchment paper, skin side up. Place in the oven for 20 minutes till the meat is entirely cooked. Transfer to a plate and set aside for later.
While baking the chicken, start making the mushroom sauce. Set a pan over medium heat and heat some olive oil. Gently drop the chopped bacon and sliced mushrooms in the pan. Fry for approximately 3 minutes.
Pour the heavy cream. Season with salt and dried thyme. Let it boil while stirring occasionally. Reduce to a simmer right away and leave for 2 minutes over very low heat.
Carefully plop the chicken onto the pan. Cover the thighs with the mushrooms and sauce just to heat.
Serve in a plate and enjoy!
Calories: 635kcal | Carbohydrates: 4g | Protein: 42g | Fat: 50g | Saturated Fat: 20g | Cholesterol: 215mg | Sodium: 447mg | Potassium: 630mg | Fiber: 1g | Sugar: 1g | Vitamin A: 963IU | Vitamin C: 5mg | Calcium: 59mg | Iron: 2mg