Chicken thighs with mushrooms in creamy sauce

Rub the chicken thighs (600 g) with Italian seasoning, salt, and pepper.

Bake the thighs in a preheated oven at 180 °C for 45–50 minutes until fully cooked.

You can fry the thighs in a pan over medium heat for 7–8 minutes on each side until cooked through.

Cut the bacon (6 slices) into small pieces.

Crush the garlic (2 cloves) using a press.

Heat a pan and fry the bacon until lightly browned.

Add the mushrooms (150 g) and sauté for 5–7 minutes until the liquid evaporates.

Add the garlic and heat for another 30 seconds.

Combine the chicken thighs with the mushroom mixture.

Pour in the cream with a fat content of 30–33% (150 ml).

Simmer on low heat for 5–10 minutes until the sauce thickens.