🍴Servings: 4 🍽️ Pre: 10 mins 🥓Cook: 55 mins
🥓INGREDIENTS:
- 2 tbsp. bacon grease
- 1 1/2 lb. bone- in, skin- on chicken thighs
- Kosher salt
- Freshly ground black pepper
- 1 small red onion, chopped
- 8 oz. mushrooms, sliced
- 2 cloves garlic, minced
- 1 small bunch thyme
- 3/4 cup low- sodium chicken broth
- 3/4 cup heavy cream
- 1/3 cup freshly grated Parmesan cheese
- Juice of 1/2 lemon
🍳INSTRUCTIONS:
Step 1:
Season the chicken thighs all over with salt and pepper. Heat the bacon grease in a large skillet over medium- high heat. Add the chicken, skin side down, and cook until the skin is golden and seared, about 5 minutes. Flip the chicken and cook for an additional 5 minutes until the other side is seared. Remove the chicken from the skillet and set it aside.
Step 2:
In the same skillet, add the chopped onion and cook until it begins to soften, about 5 minutes. Add the sliced mushrooms, season with salt and pepper, and cook, stirring often, until the mushrooms are golden, about 5 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute.
Step 3:
Pour in the chicken broth, heavy cream, Parmesan cheese, thyme, and lemon juice. Stir to combine and bring the mixture to a simmer. Allow it to cook for about 5 minutes until slightly thickened.
Step 4:
Return the chicken thighs to the skillet, nestling them into the sauce. Simmer for an additional 10 minutes, or until the chicken is fully cooked and the sauce has thickened further.
Step 5:
Garnish with freshly chopped parsley and serve warm.
