Bird’s Eye Chicken Thighs with Smoky Mushroom Sauce

Directions

1. Preheat the oven to 400°F/200°C. Season the chicken thighs with salt, pepper and the Safari Smoke Seasoning. Set aside.

2. Fry the bacon in an oven safe skillet over medium heat until cooked and crispy. Removed with a slotted spoon, leaving bacon grease in the skillet. If there isn’t enough bacon grease left, you can add knob of butter and 1 tsp canola oil.
3. Place the thighs in the medium-hot skillet, skin side down. Continue to cook until the skin is brown and crispy. Try not to move them to much at the start of cooking.
4. When the skin has browned, turn them over, and continue to cook another 5-10 minutes until brown. Remove the thighs, and set them aside.
5. Add the diced onions to the empty skillet. Cook until soft and translucent. Add the crushed garlic and cook another 30 seconds until fragrant. Remove the onions from the pan and set aside.
6. Add the sliced mushrooms. If there isn’t enough fat left, you can another knob of butter with oil. Cook until brown and all excess moisture has evaporated.
7. Return the onions to the skillet. Add the stock sachet and the Bird’s Eye Chilli Sauce (start with one teaspoon and increase to your desired heat level).
8. Add the cream to the onion and mushroom. Cook until the cream thickens slightly.
9. Return the chicken thighs to the skillet, skin-side up, nestling them in the sauce.
10. Bake in the oven (uncovered) for 15-20 minutes or until cooked and the internal temperature registers at 165°F/74°C.
11. Serve with mashed potatoes (or bread to soak up the delicious mushroom sauce) and green beans.