Bacon Mushroom Chicken Thighs

Serving dish made by Amanda Wright Pottery and purchased at The Store at CIA Copia.

Chicken thighs are one of the most versatile proteins out there. They take on the flavors of whatever spices or sauces you throw on them, and manage to stay juicy most of the time (even if you accidentally cook them longer than you needed). These Bacon Mushroom Chicken Thighs are not only easy to make, but pack in a lot of flavor. All you need is plain quinoa or rice as a vessel to slop up all that delicious sauce.

Ingredients:

• 5 slices of bacon, sliced thin

• 2 pounds boneless skinless chicken thighs

• 2 tablespoons Italian seasoning

• 2 carrots, chopped in 1 inch pieces

• 1 cup chopped onions

• 10 ounces sliced portobello mushrooms

• 2 teaspoons dried thyme

• 5 garlic cloves, finely chopped

• 1 (13 ounce) can of coconut milk, well-shaken

• Extra virgin olive oil

• Kosher salt and pepper

• Cooked quinoa (for serving)

Steps:

1. Preheat oven to 375 degrees.

2. Season both sides of your chicken thighs liberally with S&P and the Italian seasoning.

3. In a dutch oven over medium-high, heat up a couple tablespoons of EVOO. Cook the bacon until almost browned. Using a slotted spoon, remove the bacon to a plate. Working in batches, sear both sides of the chicken (about 2 minutes per side) in the bacon fat. Add all the chicken to the pot, and place in the oven to roast for 10 minutes. Remove the chicken to the plate with the bacon and set aside.

4. Place the dutch oven back on the stove top. Add in the carrots and chopped onions and cook for a couple minutes to soften. Add in the mushrooms and thyme, and sauté for 5 minutes until the mushrooms soften. Add in the garlic and cook for 1 minute (do NOT burn).

5. Add in the coconut milk and bring to a simmer. Add back the bacon, chicken, and any juice from the plate. Simmer for 5 minutes to have the sauce reduce slightly and warm the chicken. Taste the sauce and adjust seasoning with S&P.

6. To serve, place a bed of cooked quinoa on a plate, and cover with chicken, carrots, and mushrooms. Don’t forget all that wonderful sauce!