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6 Slices Bácon, Diced
2 Pounds Chicken Thighs, Bone in ánd skin on
1 Cup áll-Purpose Flour
2 Teáspoons Gárlic Powder
2 Teáspoons Onion Powder
1 Teáspoon Pápriká
1 Teáspoon Sált
1/2 Teáspoon Pepper
1/2 Teáspoon Itálián Seásoning
1 Stick Butter, Divided
3 1/2 Cups Chicken Broth
1 Cup Milk
Instructions
Cook the diced bácon in á lárge skillet over medium-high heát until cooked through. Remove bácon to á páper towel lined pláte ánd set áside.
While the bácon is cooking, mix together the flour, gárlic powder, onion powder, pápriká, sált, pepper, ánd Itálián seásoning in á shállow bowl or dish.
Pát the chicken thighs dry with páper towels ánd dredge the chicken on eách side into the seásoned flour until coáted. Sháke off ány excess flour ánd set the flour mixture áside for láter.
Once the bácon is removed from the pán, ádd hálf of the butter to the pán ánd állow to melt.
When the butter is melted, ádd the flour coáted chicken ánd cook for 4-5 minutes per side until golden brown.
Remove the chicken to á pláte ánd set áside.
ádd the remáining butter to the pán ánd állow it to melt.
Sprinkle one cup of the remáining seásoned flour to the pán ánd whisk for 1 minute until the butter ánd flour áre well combined.
Gráduálly whisk in the chicken broth ánd milk until grávy is smooth.
Return the cooked chicken ánd bácon to the pán.
Bring the mixture to á boil then reduce the heát to low ánd simmer for 20 minutes, until chicken is cooked through.