Keto Bacon Chicken Thighs With Garlic Cream Sauce

• servings: 4 servings
• total time: 55 minutes

Ingredients

4 slices bacon

675 g bone-in, skin-on chicken thighs

Salt

Freshly ground black pepper

1 small red onion, chopped

225 g mushrooms, sliced

2 cloves garlic, crushed

1 small bunch thyme

180 mL low-sodium chicken stock

180 mL double cream

35 g freshly grated Parmesan

Juice of 1/2 lemon

Freshly chopped parsley, for garnish

Directions

In a large pan over medium heat, cook bacon until crispy, about 8 minutes. Drain slices on a paper towel-lined plate and reserve about 2 tablespoons fat in pan.

Season chicken all over with salt and pepper. Increase heat to medium-high, then add chicken to pan skin side-down. Cook until golden and seared, about 5 minutes, then flip and cook until seared on second side, about 5 minutes more. Remove chicken from pan and set aside.

Add onion and cook until beginning to soften, about 5 minutes. Stir in mushrooms and season with salt and pepper. Cook, stirring often, until golden, about 5 minutes. Stir in garlic then add chicken stock, cream, Parmesan, thyme, and lemon juice. Bring mixture to a simmer and let cook 5 minute.

Return chicken to pan and simmer until chicken is cooked through and sauce has thickened slightly, about 10 minutes more.

Chop bacon and sprinkle over chicken.