These smooth Whole30 bacon mushroom chicken thighs may turn into your preferred speedy Whole30 supper formula! Be that as it may, for a brisk Whole30 supper formula, these smooth Whole30 bacon mushroom chicken thighs are absolutely evening gathering commendable.
I made them at the tip of the last part of winter a year ago, setting up my lights while the sauce stewed away on the range, astonished, at that point, that I didn't have to utilize them by any stretch of the imagination. The sun was low, yet at the same time alert, conceding me enough light to shoot these velvety Whole30 bacon mushroom chicken thighs without the fake shine of my tabletop lights.
Be that as it may, with spring seemingly within easy reach, I realized I should spare this formula for those late-summer days when we as a whole begin desiring heartier nourishments with crisp, woody herbs and more extravagant, as opposed to lighter and fresher, flavors.
When I tasted the absolute first chomp of these velvety Whole30 bacon mushroom thighs, I realized it was love. The salty, firm bacon, the natural mushrooms with their ideal singe, the garlicky, rich sauce, the strong herbs, and the delicate chicken thighs with their fresh skin? I just couldn't think about a superior dish, particularly as the sun sets a little sooner every day.
Also try our recipe Spicy Chicken with Cauliflower Rice
These creamy Whole30 bacon mushroom chicken thighs are absolutely delicious. Crispy skin and tender inside, chicken thighs are coated in a creamy sauce with salty, crispy bacon, earthy mushrooms, and fresh thyme.
Ingredients
- 5 slices bacon diced
- 4 bone-in chicken thighs
- salt and freshly cracked pepper
- 2 teaspoons Italian seasoning
- 2-3 cloves garlic minced
- 8 ounces baby bella mushrooms about 3 cups, sliced
- 1 cup coconut milk
- 1/4 teaspoon salt
- 5 sprigs fresh thyme
Instructions
- Preheat oven to 375 F.
- In a large oven-proof skillet, cook bacon over medium heat until crisp and fat is rendered. Transfer cooked bacon to a plate and pour out all but 1-2 tablespoons bacon grease. Increase heat to medium-high.
- Season both sides of chicken thighs generously with salt, freshly ground pepper, and Italian seasoning. Carefully place chicken thighs in the skillet skin-side down, taking care to place them so they will cook evenly without having to move them. Cook for about 7 minutes or until skin side is nice and evenly browned and releases easily from the pan. If the skin sticks, continue cooking until skin releases easily. Flip chicken thighs over.
- Transfer skillet to oven and cook for 13 minutes or until internal temperature reaches 160º F. Carefully transfer chicken thighs to another plate and place skillet on the stovetop. Take special care to always, always use a pot holder from this step forward; the handle will stay very hot.
- Add sliced mushrooms and cook on medium-high heat for about 4 minutes, or until golden brown and a bit softened, stirring only once midway. Add garlic and, stirring constantly, sauté about 30 seconds to 1 minute, or until fragrant.
- Add coconut milk, salt, and sprigs of fresh thyme to the skillet. Increase heat and bring to a gentle boil, then immediately reduce the heat to low. Simmer for about 2-4 minutes, until flavors are blended and sauce is reduced a bit.
- Add bacon and stir. Taste sauce and add more salt and pepper as desired. Return chicken thighs to skillet and coat with sauce. Serve with mashed potatoes or cauliflower rice and some leafy greens.
Read more our recipe : Hearty Tuscan Soup
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