Bacon Chicken Thighs With Garlic Cream Sauce

Servings 9 

Macros: 4g Net Carbs, 37g Fat, 32g Protein

Ingredients: 

• 4 slices bacon
• 1 1/2 lb. bone-in, skin-on chicken thighs
• Kosher salt & Freshly ground black pepper
• 1 small red onion, chopped
• 8 oz. mushrooms, sliced
• 3 cups fresh spinach
• 2 cloves garlic, minced
• 1 small bunch thyme
• 3/4 c. low-sodium chicken broth
• 3/4 c. heavy cream
• 1/3 c. freshly grated Parmesan
• Juice of 1/2 lemon
• Freshly chopped parsley, for garnish

Instructions: 

1. In a large skillet over medium heat, cook bacon until crispy, about 8 minutes. Drain slices on a paper towel-lined plate and reserve about 2 tablespoons fat in skillet. 
2. Season chicken all over with salt and pepper. Increase heat to medium-high, then add chicken to skillet skin side-down. Cook until golden and seared, about 5 minutes, then flip and cook until seared on second side, about 5 minutes more. Remove chicken from skillet and set aside. 
3. Add onion and cook until beginning to soften, about 5 minutes. Stir in mushrooms and season with salt and pepper. Cook, stirring often, until golden, about 5 minutes. Stir in garlic then add chicken broth, cream, Spinach, Parmesan, thyme, and lemon juice. Bring mixture to a simmer and let cook 5 minute. 
4. Return chicken to skillet and simmer until chicken is cooked through and sauce has thickened slightly, about 10 minutes more.