Recipes.

Chicken with Creamy Bacon + Mushroom Sauce

By Max Lowery


I Quit Sugar - Creamy Chicken
Photo by: Kate Whitaker and Michelle Beatty
  • 1 servings
  • Prep - 5 mins
    Cooking - 25 mins
  • Total - 30 mins
I Quit Sugar - Creamy Chicken
Photo by: Kate Whitaker and Michelle Beatty

This simple dish couldn’t be any tastier. The perfect week night dinner to whip up in under 30 minutes. Serve with a heap of your favourite greens for a complete meal!  

Servings: 1
Preparation: 5 mins
Cooking: 25 mins

Ingredients

For The Chicken

  • 4 medium chicken thighs.
  • 1 tablespoon Italian herb seasoning, or dried mixed herbs.
  • 1 tablespoon extra virgin olive oil.
  • Sea salt and freshly ground black pepper, to taste.

For The Sauce

  • 1 tablespoon extra virgin olive oil.
  • 180 g button or chestnut mushrooms, thinly sliced.
  • 5 rashers of cooked bacon, diced.
  • 200 ml double cream.
  • 5 sprigs thyme, fresh, snipped.

Directions

1. Preheat the oven to 180ºC / 350ºF / Gas Mark 4
.

2. Season the chicken thighs generously with salt and pepper and the Italian herb seasoning mix. Heat the oil over a medium–high heat in a large frying pan. Add the chicken thighs, skin-side down, and cook for about 5 minutes until browned. Transfer the chicken, skin-side up, to a foil-lined baking tray and roast for 20 minutes or until completely cooked through and no longer pink in the centre.

3. Meanwhile, make the sauce. Heat the oil in a large frying pan over a medium heat. Add the mushrooms and cook for 3 minutes. Add the bacon, double cream, salt and thyme. Bring to the boil, stir, then reduce the heat to very low. Simmer for about 2 minutes. Taste and add more salt if necessary.

4. Add the cooked chicken to the pan and spoon the sauce and mushrooms over the top. Serve with your choice of leafy greens.


Note

This is an edited extract from The 2 Meal Day by Max Lowery, published by Kyle Books, $32.99.

I Quit Sugar - The 2 Meal Day

This simple dish couldn’t be any tastier. The perfect week night dinner to whip up in under 30 minutes. Serve with a heap of your favourite greens for a complete meal!

Ingredients

For The Chicken

  • 4 medium chicken thighs.
  • 1 tablespoon Italian herb seasoning, or dried mixed herbs.
  • 1 tablespoon extra virgin olive oil.
  • Sea salt and freshly ground black pepper, to taste.

For The Sauce

  • 1 tablespoon extra virgin olive oil.
  • 180 g button or chestnut mushrooms, thinly sliced.
  • 5 rashers of cooked bacon, diced.
  • 200 ml double cream.
  • 5 sprigs thyme, fresh, snipped.

Directions

1. Preheat the oven to 180ºC / 350ºF / Gas Mark 4
.

2. Season the chicken thighs generously with salt and pepper and the Italian herb seasoning mix. Heat the oil over a medium–high heat in a large frying pan. Add the chicken thighs, skin-side down, and cook for about 5 minutes until browned. Transfer the chicken, skin-side up, to a foil-lined baking tray and roast for 20 minutes or until completely cooked through and no longer pink in the centre.

3. Meanwhile, make the sauce. Heat the oil in a large frying pan over a medium heat. Add the mushrooms and cook for 3 minutes. Add the bacon, double cream, salt and thyme. Bring to the boil, stir, then reduce the heat to very low. Simmer for about 2 minutes. Taste and add more salt if necessary.

4. Add the cooked chicken to the pan and spoon the sauce and mushrooms over the top. Serve with your choice of leafy greens.

Note

This is an edited extract from The 2 Meal Day by Max Lowery, published by Kyle Books, $32.99.

I Quit Sugar - The 2 Meal Day

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