Ingredients:
  • 5 slices bacon diced
  • 8 chicken thighs, deboned and skin off
  • Salt and freshly cracked pepper
  • 2 tsp. Italian seasoning
  • 2 tsp. thyme
  • 2-3 cloves garlic minced
  • Sliced mushrooms
  • 1 cup coconut milk
  • 1/4 teaspoon salt
Method:
  1. Preheat oven to 180C.
  2. Preheat a large frying pan over medium heat and cook bacon  until crisp. 
  3. Transfer cooked bacon to a plate. 
  4. Keep bacon fat in pan and heat to medium-high.
  5. Season both sides of chicken generously with salt, freshly ground pepper, thyme and seasoning mix. 
  6. Cook for about 7 minutes in bacon fat (you might need to add some oil) each side or until they are evenly browned.
  7. Transfer chicken thighs to another plate.
  8. Add sliced mushrooms to frying pan and cook on medium high heat for about 4 minutes, or until golden brown and a bit softened, stirring only once midway. 
  9. Add garlic and, stirring constantly, sauté about 30 seconds to 1 minute, or until fragrant.
  10. Add coconut milk and salt (taste first!). 
  11. Increase heat and bring to a gentle boil, then immediately reduce the heat to low. Simmer for about 2-4 minutes, until flavors are blended and sauce is reduced a bit.
  12. Add bacon and stir. Taste sauce and add more salt and pepper as desired. 
  13. Place chicken in a baking dish and coat with sauce. Bake for about 30 minutes turning half way. 
  14. Serve with cauli mash, sweet potato or cauliflower rice and some leafy greens.
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