Pan-Fried Chicken with Bac0n Cream Sauce
ingredients
- 2 tablespoons olive oil
- 5 chicken legs
- salt and pepper
- 3 cloves minced garlic
- 1 cup chicken broth
- 8 slices of bacon, cooked, drained and cut into small pieces - divided
- 1 sliced lemon
- 2/3 cup thick cream
- 2 chopped green onions
Instructions
- Heat the olive 0il in a large skillet over medium-high heat. Season the chicken legs generously with salt and pepper - also be sure to season under the skin. Add the chicken legs skin side down in the hot pan. Bake for about 5-7 minutes over medium-high heat, covered, skin-side, without turning, checking occasionally, until the skin is very well browned.
- Remove the chicken from the pan.
- Add minced garlic and a small amount of chicken broth to deglaze the pan and cook garlic for about a minute. Add the remaining chicken broth (1 cup). Add half the bacon (cooked, the fat should be drained and chopped into small pieces).
- Return the chicken to the pan, bacon and chicken broth. Arrange 5 thin slices of lemon around the chicken legs and cook over low heat for about 20 minutes covered until the chicken is cooked and it is no longer pink in the center.
- 0nce the chicken is cooked, remove it from the pan. Remove the lemon slices from the pan - it is very important to remove them immediately, do not leave them in the sauce, otherwise it would be too acidic. Add 2/3 cup thick cream to the pan. Bring to a boil and mix well, scraping from the bottom. Reduce immediately to simmer, add chicken legs to skillet and reheat.
- To serve, pour some sauce over chicken legs and sprinkle with remaining chopped bacon and chopped green onions.
Pan-Fried Chicken with Bac0n Cream Sauce #chicken #yummy
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