Chicken Thighs in Herbed Mushroom Sauce

The secret is in the sauce - there are superb flavors in this healthy adaptation of a creamy mushroom sauce. I was inspired to make something like this after a friend shared a wonderful meal with chicken breast covered in a mushroom sauce with herbs, it was such good comfort food! Wanting to recreate those flavors I started experimenting in hopes of finding similar ideas but with a less dairy. The first time attempt was perfect, this recipe is adapted from 40 Aprons - thank you!

INGREDIENTS -

5 slices bacon, organic if possible, diced
4 bone in, skin on organic chicken thighs
3 cups baby bella mushrooms, sliced
2 cloves garlic, minced
1 tsp thyme
1 cup thick coconut milk
2 tsp Italian seasoning
1/4 tsp salt
fresh thyme or parsley for garnish, optIonal

Preheat the oven to 375 degrees. Season both sides of the chicken thighs with salt, pepper, and Italian seasoning. In a saucepan over medium heat (I love my cast iron for this dish!) stir fry the bacon until crisp. Remove bacon to a paper towel on a plate and set aside. Leave about 2 tablespoons of bacon grease in the pan so if there is more than that, remove it with a spoon.

Increase the heat to medium high and add the chicken thighs, cooking until crisp, about 5-6 minutes each side. Remove the chicken thighs to a baking dish and place in the oven. Bake the chicken thighs to an internal temperature of 160, mine were very large so this took about 25 minutes. Adjust your time based on the size of your chicken thighs, checking the internal temperature.

While the thighs are finishing in the oven, the sauce gets made. Reheat the same pan to medium (add a little oil if needed), add the mushrooms and garlic and stir, cooking for about 5 minutes. Add the coconut milk, salt, and thyme and continue stirring, bringing to a gentle boil for several minutes. Return the bacon to the gravy, stirring to mix in, then taste the sauce and add any salt or pepper if needed. Lower the heat to keep sauce warm until the chicken is done. The flavors of the bacon and chicken previously cooked in the pan give this sauce such an amazing flavor!

I do not recall the brand of coconut milk that was used but it was thick and creamy, there are some brands that are not nearly as thick. If you happen to use a thinner coconut milk and feel that your sauce is not thick enough, mix a teaspoon of tapioca flour in with a little water, then whisk into the sauce and allow it to thicken up for a few minutes.

When the chicken is done baking, remove from the oven, pour the sauce over the chicken thighs and serve. Top with fresh sprigs of thyme if desired. And enjoy!