Bone-In Chicken With Bacon & Thyme |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 3 |
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I threw this together tonight using ingredients we had in the house. This is good served with a Belgian beer (like Leffe) to cut through the richness of the sauce. Serve with baby new potatoes and steamed fresh greens. (Please note, the photos make the sauce look a bit green, the sauce isn't actually green it's the really bad lighting in our living room!) Note, you can also 1 - 2T of your favourite cajun spice for depth of flavour. Ingredients:
1 tablespoon olive oil |
1 large onion, diced |
3 garlic cloves, finely chopped |
200 g smoked bacon, diced |
200 g brown button mushrooms, sliced thickly |
750 g chicken thighs, bone in |
150 ml double cream |
2 tablespoons fresh thyme, finely chopped |
fresh ground black pepper |
Directions:
1. Heat the oven to 180°C.
2. Heat a stove-top to oven pan (eg Le Creuset) on medium heat. Add 1T of the olive oil.
3. Saute the onions & garlic until translucent & just beginning to brown. Remove from the pan.
4. Add the remaining 1T of olive oil, and fry the bacon until light brown and starting to crisp.
5. Put the onions & garlic back into the pan, and add the mushrooms. Saute for 1 minute.
6. Mix through the thyme.
7. Place the chicken in the pan and pour over the cream. Bake in the oven for 80 minutes, turning twice.
8. Grind over black pepper to taste & serve.
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