Damn, this skillet chicken is good. With just a few chicken thighs, slices of bacon, a punnet of mushrooms and some basic ingredients you can make a meal that might just allow you to bribe someone. Forget I said that (or don’t). We all know I don’t enjoy over explaining, so use this recipe as a starting point and customize it as you see fit. For instance, fresh rosemary would be amazing here and you can skip the bacon if you don’t eat pork. Leeks are in season now and can be used instead of shallots. Don’t love thighs? Use bone-in skin-on chicken breasts and reduce the time in the oven by half. If you decide to try it, please tag me on social media @thedaleyplate so that I can see! Your feedback is valuable and I’d love to share it with everyone else.

Crispy Chicken with Mushrooms, Bacon & Herbs
Prep Time: 5-10 minutes | Cook Time: 45 minutes | Serves: 4

Ingredients:

2-4 slices bacon, roughly chopped
4 medium to large sized chicken thighs
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 large shallot, finely diced
4 cloves garlic, finely minced (about 2 tablespoons)
2 teaspoons fresh thyme leaves
2 teaspoons chopped parsley
1/4 cup brandy or sherry (optional but highly recommend)
8 -ounce punnet baby portobello mushrooms OR button mushrooms, quartered
1/2 cup chicken stock
2-4 tablespoons heavy cream

Equipment:

I use this braiser - It goes directly from the stovetop to your oven and nothing sticks to it. Any ovenproof skillet works.

Guidelines:

Preheat oven to 350F (180 degrees C)

Season chicken thighs with salt, pepper and garlic powder and allow to sit outside of the fridge for at least 20 minutes. For best results, I usually season the night before and store in the refrigerator then take them out 20-30 minutes before cooking. Allowing the chicken to come closer to room temperature will make it jucier, I promise. If you have a teaspoon of poultry seasoning (chicken rub) to add when seasoning your chicken it’ll be even more flavorful but that’s optional.

Heat an ovenproof skillet to medium and sauté bacon until crispy. Remove bacon with a slotted spoon and set aside on a paper towl. Pour off most of the bacon fat from your skillet, then sear chicken thighs for 5 minutes per side or until golden. If using chicken breasts, only sear for 2 minutes per side. Your chicken isn’t cooked through, but this is an essential step if you want that crispy skin. Remove chicken from skillet and set aside on a plate skin side up.

Add shallots, garlic and herbs to the same skillet, sauté for 2-3 minutes until translucent (I sometimes go for longer until it’s caramelized - Since the heat is on medium it will not burn easily if you stir).

Add brandy or sherry, cook out the alcohol for 5 minutes until reduced by half. Add mushrooms, chicken (skin side up!) and bacon then your chicken stock and cream. The chicken stock shouldn’t completely cover the chicken, it should come up to the chicken thighs without covering the crispy skin.

Bake/Roast for 30 minutes without the lid until the chicken is tender and everything is cooked through. Season to taste and scatter with more fresh herbs. If you’d like the sauce thicker, place it back on the stove over medium-high heat until it reaches your desired consistency or dust the mushrooms in some cornstarch before adding to the skillet. I’m just gilding the lily here…but a tablespoon of butter (or truffle butter!) stirred in at the end makes this even more luscious. Serve over polenta, rice, thick egg noodles or over roasted vegetables for a low-carb feast.