CHICKEN LEGS WITH CREAMY BACON SAUCE & THYME MUSHROOMS



*INGREDIENTS:

° Chicken thighs:

° 1 tablespoon vegetable oil

° 4 chicken thighs, with skin, with bone

° 1 teaspoon Italian seasoning dried thyme, oregano

° salt and pepper

° Mushroom sauce:

° 5 tranches cook bacon

° 6 ounces of white mushrooms

° 1 C. heavy cream

° 5 sprigs of fresh thyme

° ⅛ teaspoon of salt

* INSTRUCTIONS :

Step 1: Prepare oven. Preheat it 350 degrees F.
Step 2: Generously season the chicken thighs on both sides with salt, pepper and an Italian herb seasoning blend.
Step 3: In a large skillet, heat vegetable oil over medium-high heat. Once the oil is hot, add the chicken thighs to the skillet, skin side down, and cook for about 5 minutes or until the skin side is golden brown.
Step 4: On the foil-lined baking sheet, transfer the chicken thighs, skin side up.Place in preheated oven also baking chicken for 20 minutes 
Step 5: To making mushroom sauce, heat vegetable oil in  skillet on medium heat. Once the oil is hot, add the sliced ​​mushrooms to the pan and cook for about 3 minutes, turning the mushrooms once. Then add the chopped cooked bacon followed by the large creamy, ⅛ teaspoon of salt and chopped fresh thyme. Bring the sauce to a boil and stir. Once boiling, quickly lower the heat to simmer and cook for an additional 2 minutes on very low heat for the flavors to blend and the sauce to have reduced a bit. If necessary, season with more salt.
Step 6: Add the cooked chicken thighs to the pan after cooking and pour the sauce and mushrooms over them.

Enjoy !