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BACON MUSHROOM CHICKEN adapted from THE RECIPE CRITIC

CHICKEN
4 bone in, skin on chicken thighs
1 tablespoon olive oil
2 teaspoons Italian seasoning
FRESH ground sea salt and black pepper

• Preheat oven to 350°.
• Heat a large cast iron skillet over medium high heat.
• Generously season the chicken thighs with the salt, pepper and Italian seasoning.
• Pan Sear each side of the chicken for 1-2 minutes until brown and place skillet in oven.
• Bake for 20 minutes or until chicken is cooked throughout.
• Transfer chicken to a platter.

SAUCE
1 tablespoon avocado oil
1 bunch green onions, sliced thin
1 clove garlic, minced
8 ounces white beech mushrooms
6 slices bacon, cooked crisp and crumbled
1 cup heavy cream
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon garlic powder
1 tablespoon fresh thyme, stems removed

• Add avocado oil to the skillet and saute the mushrooms until soft.
• Add the heavy cream, salt, pepper, garlic powder and thyme.
• Bring to a simmer until the sauce starts to thicken.
• Add the bacon pieces.
• Add the chicken back to the skillet, turning to coat in the sauce.
• Serve immediately.