Start by seasoning the chicken with salt and pepper. Heat the olive oil in a pan and quickly seal the chicken on both sides for 2 minutes. Remove from the pan and add in the bacon and fry to brown. Add in the onion and garlic and sauté for 5 minutes until soft. Pop the chicken back in and splash in the wine to evaporate. Add in the chopped thyme, lemon zest, chicken stock and cream. Reduce the heat and allow to simmer for 10 minutes till the chicken is cooked trough. You may need to add in a little water if the liquid reduces too much. When ready, serve the chicken thighs on top of a bed of wild rice with the delicious lemon and thyme cream drizzled on top.
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