9/24/2024 – This dish turned out great. Crispy pan-fried, bone-in chicken thighs are topped with bacon, mushrooms, green onions, and a creamy sauce. The ingredients were easy to prepare and it was simple to cook. Mary served it over Jasmine rice. It was inspired by the recipe here.
Ingredients
- 5 skin-on, bone-in chicken thighs. Dry brined for about 12 hours
- 2-3 teaspoons paprika. Shake it on until it looks right.
- salt and pepper to taste
- 4 slices bacon, cut into 1/2 inch pieces
- ? cup low-sodium chicken broth
- 4 ounces sliced portabello mushrooms
- 1/3 cup heavy whipping cream
- 2 green onions, white and green parts separated and sliced
Directions
- The morning of the cook cut off extra skin and fat from thighs. Dry brine.
- Preheat the oven to 400 degrees
- Season chicken thighs on all sides with paprika and pepper with pepper under the skin.
- Cook bacon in a cast iron skillet. Remove bacon and drain excess grease from the skillet.
- Return the skillet to medium heat and cook chicken thighs, skin-side down, for 3 to 4 minutes. Flip chicken over and place the skillet in the preheated oven.
- Bake until the IT is 165 degrees. Remove chicken to a plate and cover with foil to keep warm.
- Remove all but 2 tablespoons of drippings from the skillet.
- Return the skillet to the stove over medium-high heat. Pour in chicken broth while whisking up brown bits from the bottom of the skillet.
- Add mushrooms and cook until soft, about 3 to 4 minutes.
- Pour in heavy whipping cream and whisk together until lightly simmering, then reduce heat to medium-low. Season with salt and pepper, if necessary.
- Return chicken and any juices back into the skillet; top with bacon and green onions.
- Serve over rice.
