Creamy Whole30 Bacon Mushroom Chicken Thighs with Thyme

Ingredients

• 5 slices bac�n diced
• 4 b�ne-in chicken thighs
• salt and freshly cracked pepper
• 2 teasp��ns Italian seas�ning
• 2-3 cl�ves garlic minced
• 8 �unces baby bella mushr��ms ab�ut 3 cups, sliced
• 1 cup c�c�nut milk
• 1/4 teasp��n salt
• 5 sprigs fresh thyme

Instructi�ns

1. Preheat �ven t� 375 F.
2. In a large �ven-pr��f skillet, c��k bac�n �ver medium heat until crisp and fat is rendered. Transfer c��ked bac�n t� a plate and p�ur �ut all but 1-2 tablesp��ns bac�n grease. Increase heat t� medium-high.
3. Seas�n b�th sides �f chicken thighs gener�usly with salt, freshly gr�und pepper, and Italian seas�ning. Carefully place chicken thighs in the skillet skin-side d�wn, taking care t� place them s� they will c��k evenly with�ut having t� m�ve them. C��k f�r ab�ut 7 minutes �r until skin side is nice and evenly br�wned and releases easily fr�m the pan. If the skin sticks, c�ntinue c��king until skin releases easily. Flip chicken thighs �ver.
4. Transfer skillet t� �ven and c��k f�r 13 minutes �r until internal temperature reaches 160� F. Carefully transfer chicken thighs t� an�ther plate and place skillet �n the st�vet�p. Take special care t� always, always use a p�t h�lder fr�m this step f�rward; the handle will stay very h�t.
5. Add sliced mushr��ms and c��k �n medium-high heat f�r ab�ut 4 minutes, �r until g�lden br�wn and a bit s�ftened, stirring �nly �nce midway. Add garlic and, stirring c�nstantly, saut� ab�ut 30 sec�nds t� 1 minute, �r until fragrant.
6. Add c�c�nut milk, salt, and sprigs �f fresh thyme t� the skillet. Increase heat and bring t� a gentle b�il, then immediately reduce the heat t� l�w. Simmer f�r ab�ut 2-4 minutes, until flav�rs are blended and sauce is reduced a bit.
7. Add bac�n and stir. Taste sauce and add m�re salt and pepper as desired. Return chicken thighs t� skillet and c�at with sauce. Serve with mashed p�tat�es �r caulifl�wer rice and s�me leafy greens.

This article and recipe adapted from this site