✎ wiki:recipes:chicken:skillet_chicken_with_bacon_cream-sauce [JJoelC Wiki]

<h1 class="page-header pb-3 mb-4 mt-5"><svg viewBox="0 0 24 24" xmlns="http://www.w3.org/2000/svg" width="1em" height="1em" role="presentation" class="iconify mr-2"><path d="M13 9h5.5L13 3.5V9M6 2h8l6 6v12a2 2 0 0 1-2 2H6a2 2 0 0 1-2-2V4c0-1.11.89-2 2-2m9 16v-2H6v2h9m3-4v-2H6v2h12z"/></svg> Skillet Chicken with Bacon Cream Sauce</h1>
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Quick and easy recipe for skin-on, bone-in chicken thighs.
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<h3 class="page-header pb-3 mb-4 mt-5">Ingredients</h3>
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<li class="level1"> 2 tablespoons olive oil</li>
<li class="level1"> 5 chicken thighs</li>
<li class="level1"> salt and pepper</li>
<li class="level1"> 3 garlic cloves, minced</li>
<li class="level1"> 1 cup chicken stock</li>
<li class="level1"> 8 strips bacon (cooked, fat drained off, and chopped into small chunks) - divided</li>
<li class="level1"> 5 thin lemon slices</li>
<li class="level1"> 2/3 cup heavy cream.</li>
<li class="level1"> 2 green onions, chopped</li>
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<h3 class="page-header pb-3 mb-4 mt-5">Directions</h3>
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<li class="level1"> Heat olive oil in a large skillet on medium-high heat. Generously season chicken thighs with salt and pepper - make sure to season under the skin too. Add chicken thighs skin side down to the hot skillet. Cook for about 5-7 minutes on high-medium heat, covered, skin side down, without flipping, checking occasionally, until the skin side is very well browned.</li>
<li class="level1"> Remove chicken from the skillet.</li>
<li class="level1"> Add minced garlic and a small amount of chicken stock to deglaze the pan and cook the garlic for about a minute. Add the remaining chicken stock (1 cup). Add half the bacon (cooked, fat should be drained off, and chopped into small chunks).</li>
<li class="level1"> Add chicken back to the pan, on top of bacon and in the chicken broth. Arrange 5 thin lemon slices around chicken thighs - and cook, simmering, covered, for about 20 minutes, until chicken is done and is no longer pink in the center.</li>
<li class="level1"> After chicken is cooked, remove it from the skillet. Remove lemon slices from the skillet - it's very important that you remove them now, do not leave them in for the sauce otherwise it will be too sour. Add 2/3 cup heavy cream to the skillet. Bring to boil and mix everything well, scraping from the bottom. Immediately reduce to simmer, add chicken thighs back to the skillet and reheat.</li>
<li class="level1"> To serve, spoon some of the sauce over the chicken thighs, and sprinkle with remaining chopped bacon and chopped green onions.</li>
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