Creamy Bacon Mushroom Chicken Thighs
This recipe delivers rich, creamy chicken thighs featuring crispy bacon, earthy cremini mushrooms, and aromatic sun-dried tomatoes in a subtly spiced coconut milk sauce. Bone-in, skin-on chicken thighs ensure a tender, flavorful main course.
Equipment
- 1 Large Dutch Oven or Heavy-Bottomed Skillet Ensures even heat distribution and allows for searing and simmering in one vessel.
- 1 Chef's knife Essential for dicing bacon, slicing mushrooms, mincing garlic, and prepping sun-dried tomatoes.
- 1 Cutting Board For safe and efficient preparation of ingredients.
- 1 Tongs For handling bacon and chicken thighs during searing and simmering.
- 1 Measuring spoons/cups For accurate measurement of spices and coconut milk.
Ingredients
Main
- 10 strips Bacon Diced Small
- 8 whole Chicken Thighs Bone-in And Skin On
- Salt As Needed
- Pepper As Needed
- 1 pound Cremini Mushrooms Thinly Sliced
- 1 jar 7 1/2 Oz. Size Sun-dried Tomatoes
- 2 cloves Garlic Minced
- ¼ teaspoons Turmeric
- ¼ teaspoons Paprika
- 1 pinch Saffron
- 2 cups Coconut Milk
- 3 sprigs Rosemary
Instructions
- Dice bacon into small pieces. Slice cremini mushrooms thinly, mince garlic, and roughly chop sun-dried tomatoes.
- In a large Dutch oven or heavy-bottomed skillet, cook the diced bacon over medium heat until crispy. Remove bacon with a slotted spoon, reserving most of the rendered fat in the pan.
- Pat chicken thighs dry, then generously season with salt and pepper. Sear the chicken, skin-side down, in the reserved bacon fat over medium-high heat for 6-8 minutes, until golden brown and crispy. Flip and sear for another 2-3 minutes. Remove chicken and set aside.
- Add sliced mushrooms to the skillet, cooking until softened and browned, about 5-7 minutes. Add more bacon fat if needed.
- Stir in minced garlic, chopped sun-dried tomatoes, turmeric, paprika, and a pinch of saffron. Sauté for 1-2 minutes until fragrant.
- Pour in the coconut milk and bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan.
- Nestle the seared chicken thighs back into the sauce, skin-side up, along with the fresh rosemary sprigs.
- Reduce heat to low, cover the skillet, and simmer for 25-30 minutes, or until chicken is cooked through and very tender.
- Remove the rosemary sprigs. Uncover and continue to simmer for an additional 5-10 minutes if you prefer a slightly thicker sauce.
- Serve the creamy bacon mushroom chicken thighs warm, garnished with the crispy bacon.
Notes
1. Render the bacon fully to achieve crispiness and create a flavorful base for searing the chicken. Do not drain all the fat, as it contributes significantly to the dish's richness. 2. Ensure chicken thighs are well-seasoned and seared deeply skin-side down to develop a golden, crispy skin and lock in moisture. 3. Saffron should be bloomed in a small amount of warm liquid (like a tablespoon of the coconut milk) before adding to ensure its flavor and color fully infuse the sauce. 4. Bone-in, skin-on thighs provide superior flavor and succulence; avoid overcooking to maintain their tenderness. 5. Taste and adjust seasoning at various stages, especially after adding coconut milk, to ensure a balanced flavor profile.