Chicken with Creamy Bacon Sauce

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Prepares {{ multiplier * 6 }} servings!

Recipe Ingredients

6
--- Chicken Thighs, bone in
8
L Bacon, cooked and diced
6
oz Heavy Cream
1.5
c Chicken Stock
5
--- Lemon Slices, thin
3
--- Garlic Cloves, minced
2
--- Green onions, chopped
1
tbsp Coconut Oil
---
Salt, to taste
---
Pepper, to taste
recipe-image
Brittany Cochran
author-image
Preparation Time: 10 min
Cooking Time: 55 min
Servings Made: 6 Servings
1 per serving.

Recipe Instructions

Heat coconut oil in a large skillet on medium-high heat.

Generously season chicken thighs with salt and pepper.

When the skillet is hot, add chicken thighs skin side down to the hot skillet. Cook for about 10 minutes on high-medium heat, until the skin side is very well browned.

Then flip the chicken and cook another 3 minutes.

Remove chicken from the skillet and set aside. ( chicken is not fully cooked)

Add minced garlic and a small amount of chicken stock to deglaze the pan and cook the garlic for about a minute.

Add the remaining chicken stock and half the bacon.

Then add chicken back to the pan, on top of bacon and in the chicken broth, skin side up.

Arrange 5 thin lemon slices around chicken thighs and simmer covered for 20 min.

Remove cover and continue to simmer for another for about 20 minutes, until chicken is done and is no longer pink in the center.

After chicken is cooked, remove the chicken and lemon slices from the skillet and set aside.

Add heavy cream to the skillet.

Bring to boil and mix everything well, scraping from the bottom.

Immediately reduce to simmer, add chicken thighs back to the skillet and reheat.

To serve, spoon some of the sauce over the chicken thighs, and sprinkle with remaining chopped bacon and chopped green onions.

Recipe Statement

The macronutrients of your dish will depend on the type and brand of the ingredients you use. This could make your dish different from ours.

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