Bacon Garlic Chicken Skillet
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In a large skillet, heat olive oil over medium-high heat.
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Remove the chicken thighs from package, pat dry with paper towel and sprinkle salt and pepper over each.
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Place the chicken thighs into the skillet, skin side down and pan fry for 5-7 minutes, turning regularly until both sides are browned. Remove the chicken and set aside.
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Keep the skillet on the stove top, reduce the heat to medium and sautee the red onion, garlic and a bit of the chicken stock for 3 minutes or until they’re brown.
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Add in the remaining chicken stock, 1 sprig of rosemary and ½ of the bacon and combine well.
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Place the browned chicken thighs into the skillet and simmer, covered for 20 minutes or until the internal temperature of the chicken reaches 165 degrees F.
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Remove the chicken from the pan, add in the heavy cream and remaining rosemary and bring to a boil while stirring well. Once it’s well combined, add the chicken and simmer for 5 minutes covered.
