I baked the bacon at 400 degrees for 15 minutes—maybe a bit longer because I used thick bacon. I always save some bacon grease in the freezer, so I just started frying the thighs while the bacon was in the oven. I also added some fresh baby spinach and fresh mushrooms. Could have been a little thicker. But it was pretty good.
Great and easy recipe. I would definitely make it again. I added garlic powder in addition to the suggested seasoning to the chicken in the beginning and roasted slices of garlic before adding the broth and some baby spinach 2 minutes after adding the mushrooms to make the sauce.
I made this and tweaked it a bit. I only had boneless skinless chicken thighs, so I just fried them up in some olive oil. The mushroom sauce, I added 1T of full fat cream cheese, I also added sautéed half dried tomatos in Italian seasoning and olive oil. Then threw in a bunch of baby spinach! This was delicious!!!!
Ingredients:
4 (8 ounce) skin-on, bone-in chicken thighs
1 teaspoon paprikasalt and pepper to taste
4 slices Turkey bacon, cut into 1/2 inch pieces
1/3 cup low-sodium chicken broth
4 ounces sliced mushrooms
1/4 cup heavy whipping cream
2 green onions, white and green parts separated and sliced.
Directions:
Preheat the oven to 400 degrees F (200 degrees C).
Season chicken thighs on all sides with paprika, salt, and pepper.
Cook bacon in a cast iron skillet or oven-safe pan over medium-high heat until browned, 4 to 5 minutes. Remove from skillet and drain on a paper towel-lined plate. Drain and discard excess grease from skillet.
Return skillet to medium heat and cook chicken thighs, skin-side down, for 3 to 4 minutes. Flip chicken over and place skillet in the preheated oven.
Bake until chicken thighs are no longer pink at the bone and juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove chicken to a plate and cover with foil to keep warm. Remove all but 2 tablespoons drippings from skillet.
Return skillet to the stove over medium-high heat. Pour in chicken broth while whisking up brown bits from the bottom of the skillet. Add mushrooms and cook until soft, about 3 to 4 minutes. Pour in heavy whipping cream and whisk together until lightly simmering, then reduce heat to medium-low. Season with salt and pepper, if necessary.
Return chicken and any juices back into skillet; top with bacon and green onions. Serve immediately, spooning sauce over the chicken.
source :allrecipes.com
