Bacon Garlic Chicken Skillet

In a large skillet, heat olive oil over medium-high heat.

Remove the chicken thighs from package, pat dry with paper towel and sprinkle salt and pepper over each.

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.

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.

Add in the remaining chicken stock, tomatoes, 1 sprig of rosemary and ½ of the bacon and combine well.

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.

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.