First, pan fry the bone-in, skin-on chicken thighs to get that nice brown color on the outside. Then, simmer thighs in Foundation chicken stock with bacon for about 20 minutes until they are completely done and cooked.
For Keto peeps you can add cream and even more bacon. So good!
2 tablespoons olive oil
5-6 chicken thighs
salt and pepper
2 garlic cloves minced
1 cup chicken stock
6-8 strips bacon , cooked and chopped
1 lemon thinly sliced
2 spring onions chopped
2/3 cup heavy cream
Heat olive oil in a large frypan on medium-high heat. Generously season chicken thighs with salt
and pepper – make sure to season under the skin too. Add chicken thighs skin side down to the
hot skillet. Cook for about 5-7 minutes on high-medium heat, covered, skin side down, without
flipping, checking occasionally, until the skin side is well browned.
Remove chicken from the pan
Add minced garlic and a small amount of Foundation chicken stock to deglaze the pan and cook
the garlic for about a minute. Add the remaining Foundation chicken stock (1 cup). Add half the
Add chicken back to the pan, on top of bacon and in the Foundation Chicken stock.
Arrange 6 thin lemon slices around chicken thighs, simmer, covered, for about 20 minutes, until
chicken is cooked and no longer pink in the center.
Once chicken is cooked, remove from the pan along with lemon.
Option 1. Reduce Chicken Stock by 1/3 until desired thickness, season to taste
Option 2. Add 2/3 cup cream to the pan. Bring to boil and mix everything well, scraping from the
bottom. Immediately reduce to a simmer, add chicken thighs back (not the lemons otherwise
sauce will become sour) and reheat.
To serve, spoon either sauce over the chicken thighs, and sprinkle with remaining chopped bacon and chopped spring onions.