Chicken Thighs In Cream Sauce

Step 1: Fry the bacon pieces in a skillet till nicely brown. Remove the bacon with a slotted spoon and set aside, while leaving all the fat in the pan.

Step 2: Season the flour with salt and pepper, and dredge each chicken piece lightly with the flour mixture. Add the chicken pieces one by one to the skillet, fry on medium-high heat for 3-4 minutes on each side till golden brown. Remove the chicken and set aside.

Step 3: In the same pan (adding the butter if needed) add onions, fry till the onions are very soft. Add in garlic, stir cooking 1-2 minutes.

Step 4: To skillet, add cooked bacon, oregano, and chicken stock, bring to a boil. Whisk 1 tablespoon of flour to 1/4 cup water and stir till no lumps are visible. Add this to the pan, and stir continuously while bringing to a boil. The sauce should thicken up slightly.

Step 5: To skillet, add the browned chicken pieces, cover and cook for 20 minutes. Once the chicken is cooked, stir in the cream. Add a little more broth if required. Adjust the seasoning and switch off the flame. Stir in the parsley and serve hot.