Ingredients
4 slices bacon
1 1/2 lb. bone-in, skin-on chicken thighs
Kosher salt
Freshly ground black pepper
1 small red onion, chopped
8 oz. mushrooms, sliced
2 cloves garlic, minced
1 small bunch thyme
3/4 c. low-sodium chicken broth
3/4 c. heavy cream
1/3 c. freshly grated Parmesan
Juice of 1/2 lemon
Freshly chopped parsley, for garnish
Preparation
Step 1In 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 2Season 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 3Add 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 4Return chicken to skillet and simmer until chicken is cooked through and sauce has thickened slightly, about 10 minutes more. Step 5Chop bacon and sprinkle over chicken before serving.
