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CHICKEN THIGHS with CREAMY BACON MUSHROOM THYME SAUCE
These chicken thighs smothered in a creamy bacon mushroom thyme sauce are so easy and yummy, but look like a company calling recipe.

CHICKEN
6 bone in, skin on chicken thighs
4 chicken thighs, skin-on, bone-in
1+1 tablespoon avocado oil
1 tablespoon butter
FRESH ground sea salt and black pepper
1 teaspoon Italian seasoning

• Preheat oven to 350°.
• Season both sides of chicken thighs generously with FRESH ground sea salt, black pepper and
• Italian herb seasoning .
• Heat 1 tablespoon of avocado oil and 1 tablespoon butter on medium-high heat in a large skillet.
• Add chicken thighs skin-side down, cooking for 5-7 minutes, on the skin side until golden.
• Transfer chicken thighs, skin side up, to a foil-lined baking sheet and bake 20 minutes or until chicken thighs are completely cooked through and no longer pink in the center.

SAUCE
4 LARGE green onions, sliced
4-5 cloves garlic, minced
6 LARGE white mushrooms
5 slices bacon, chopped
1 cup heavy cream
FRESH ground sea salt and black pepper
5 sprigs fresh thyme, 3 trimmed, 2 whole

• Add bacon to pan and brown until crisp.
• Remove bacon pieces with slotted spoon and add 1 tablespoon of butter to pan.
• When melted add sliced mushrooms cooking on medium heat for about 3 minutes, stirring periodically.
• Add onions and garlic, stirring and cooking 2 minutes more.
• Add heavy cream and trimmed fresh thyme, and thyme sprigs.
• Bring to a SLOW boil, stirring continuously.
• Reduce to simmer for about 2-3 minutes over low heat to allow flavors to blend and sauce to reduce a bit.
• Taste and adjust seasoning as needed.
• Add chicken and bacon pieces to sauce, turning to coat.
• Serve over pasta, rice or mashed potatoes.