Pan-Fried Chicken with Bacon Cream Sauce

Ingredients

2 tablespoons olive oil
5 chicken thighs
salt and pepper
3 garlic cloves minced
1 cup chicken stock
8 strips bacon , cooked, fat drained off, and chopped into small chunks - divided
1 lemon thinly sliced
2/3 cup heavy cream
2 green onions chopped
Instructions
Heat olive oil in a large skillet on medium-high heat. Generously season chicken thighs with salt and pepper - make sure to season under the skin too. Add chicken thighs skin side down to the hot skillet. Cook for about 5-7 minutes on high-medium heat, covered, skin side down, without flipping, checking occasionally, until the skin side is very well browned.
Remove chicken from the skillet.
Add minced garlic and a small amount of chicken stock to deglaze the pan and cook the garlic for about a minute. Add the remaining chicken stock (1 cup). Add half the bacon (cooked, fat should be drained off, and chopped into small chunks).
Add chicken back to the pan, on top of bacon and in the chicken broth. Arrange 5 thin lemon slices around chicken thighs - and cook, simmering, covered, for about 20 minutes, until chicken is done and is no longer pink in the center.

Full recipe