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This recipe for CHICKEN THIGHS WITH CREAMY BACON MUSHROOM THYME SAUCE is from More "Keepers", one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



4 chicken thighs, skin on, bone in
1 tablespoon oil
Salt and pepper
1 teaspoon Italian seasoning/thyme/oregano

Mushroom sauce:
6 ounces white mushrooms
5 slices bacon, cooked and chopped
1 cup heavy cream
1/8 teaspoon salt
Fresh thyme

Season both sides of chicken thighs generously with salt and pepper and seasoning herb mix. Heat oil on medium high heat in a large skillet. Add thighs, skin side down. Cook for about 5 minutes, on the skin side, until nicely browned.

Transfer chicken thighs, skin side up, to the foil lined baking sheet. Bake at 350 for about 20 minutes or until chicken thighs are completely cooked through and no longer pink in the centre.

In the meantime, make the mushroom sauce.

Heat oil in a large skillet on medium heat. Add sliced mushrooms, and cook on medium heat for about 3 minutes, flipping once. Add chopped cooked bacon to the skillet. Add heavy cream, salt, and thyme. Bring to boil, stir, immediately reduce to simmer, and simmer for about 2 minutes on very low heat for flavors to blend and sauce to reduce a bit. Taste, and add more salt if needed.

When chicken is done baking and thighs are completely cooked through, add cooked chicken to the skillet. Spoon the sauce and mushrooms on top of chicken thighs.




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