Check out this yummy recipe for Bacon and Mushroom Chicken Thighs from Wild Thyme​ with chef, Allison Davis!

Bacon and Mushroom Chicken Thighs 

2-3 slices of bacon chopped

6-8 chicken thighs (bone in or boneless)

2-3 cloves of garlic minced

1 8 ounce package of baby bells mushrooms sliced

1 can of coconut milk

Fresh Thyme

Salt and pepper

1 TBSP of Italian Seasoning or Herbs De Provence

1/2 Tbsp of arrowroot starch

In a large (10-12 inch) sauté pan brown the bacon until crisp and remove and set aside reserving the bacon drippings. Season the chicken thighs with salt and pepper and sear with the skin side down in the drippings until you reach a golden brown crust (about 8-10 minutes). Repeat on the other side and remove the chicken thighs from the sauté pan and place in the oven at 350 degrees to finish cooking the chicken until a thermometer reads at 165 degrees or the juices run clear.

Meanwhile your chicken is cooking use the same sauté pan to make your sauce.  Add the mushrooms and sauté on medium heat.  Once the water is removed from the mushrooms and they begin to brown, add the garlic and sauté another minute.   Pour in the coconut milk to prevent the garlic from browning.  Season with fresh thyme and herbs de Provence and whisk in the arrowroot starch to thicken the sauce. Adjust your heat to a medium low.  Season to taste with salt and pepper.  Add the bacon back into the sauce and pour over finished chicken thighs.