I did this without the bacon as I was doing bacon wrapped green beans - very tasty
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4 chicken thighs or breasts
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1 tablespoon vegetable oil
·
salt and pepper
·
1 teaspoon Italian herb seasoning
(dried thyme, oregano)
Mushroom sauce
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6 oz white mushrooms
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5 slices bacon, cooked, chopped
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1 cup heavy cream
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1/8 teaspoon salt
·
5 sprigs snipped fresh thyme
1. Preheat oven to 350 F.
2. Season both sides of chicken thighs generously with
salt and pepper and Italian herb seasoning mix (usually a combination of dried
thyme, oregano and other herbs). Heat vegetable oil on medium-high heat in a
large skillet. Add chicken thighs skin-side down. Cook for about 5 minutes, on
the skin side until nicely browned.
3. Transfer chicken thighs, skin side up, to the
foil-lined baking sheet and bake at 350 F for about 20 minutes or until chicken
thighs are completely cooked through and no longer pink in the center. Breasts may take longer depending on their thickness.
4. In the mean time, make the mushrooms sauce:
5. Heat vegetable oil in a large skillet on medium
heat. Add sliced mushrooms (without salting - to ensure the mushrooms get
caramelized) and cook on medium heat for about 3 minutes flipping once.
6. Add chopped cooked bacon to the skillet.
7. Add heavy creamy, 1/8 teaspoon salt and snipped
fresh 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.
8. When chicken is done baking and chicken thighs are
completely cooked through, add cooked chicken thighs to the skillet and spoon
the sauce and the mushrooms on top of chicken thighs.
