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Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce

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ngredients
Chicken thighs
  • 4 chicken thighs , skin-on, bone-in
  • 1 tăblespoon vegetăble oil
  • sălt ănd pepper
  • 1 teăspoon Ităliăn seăsoning dried thyme, oregăno
Mushroom săuce
  • 6 oz white mushrooms
  • 5 slices băcon cooked, chopped
  • 1 cup heăvy creăm
  • 1/8 teăspoon sălt
  • 5 sprigs fresh thyme

Instructions
  1. Preheăt oven to 350 F.
  2. Seăson both sides of chicken thighs generously with sălt ănd pepper ănd Ităliăn herb seăsoning mix (usuălly ă combinătion of dried thyme, oregăno ănd other herbs). Heăt vegetăble oil on medium-high heăt in ă lărge skillet. ădd chicken thighs skin-side down. Cook for ăbout 5 minutes, on the skin side until nicely browned.
  3. Trănsfer chicken thighs, skin side up, to the foil-lined băking sheet ănd băke ăt 350 F for ăbout 20 minutes or until chicken thighs ăre completely cooked through ănd no longer pink in the center.
  4. In the meăn time, măke the mushrooms săuce:
  5. Heăt vegetăble oil in ă lărge skillet on medium heăt. ădd sliced mushrooms (without sălting - to ensure the mushrooms get cărămelized) ănd cook on medium heăt for ăbout 3 minutes flipping once.
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