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Zesty Creamy Chicken Thighs

Zesty Creamy Chicken Thighs

6-8 boneless, skinless chicken thighs, wrapped in bacon
3 sprigs of fresh thyme
3 slices bacon, rough chopped
1 large onion, peeled and cut into cubes
3 T. minced garlic
½ of bell pepper (red, yellow, orange, green), rough chopped
1 lb. fresh butternut squash, cubed (pre-cut package type)
1 (8-oz.) sliced mushrooms
Canola oil
1 (5-oz.) can mushroom steak sauce
1 (8-oz.) fresh pico de gallo
½ c. dry white wine
½ c. heavy cream or half and half
Salt, red/black pepper
Chopped green onions, garnish

  1. In a large Dutch oven, pour enough canola oil in bottom to cover, not too deep, only about ½”. Heat over medium.
  2. Season thighs with salt, red/black pepper and wrap in bacon and secure with toothpicks.
  3. Brown the thighs in oil on all sides until golden brown. Remove and drain on paper towels.
  4. Drain off excess oil and return to heat.
  5. Place chopped bacon in and start to brown. As it gets crispy, add the onion, garlic, bell peppers and mushrooms. Saute for another 3-5 minutes or until tender.
  6. Add the butternut squash, mushroom steak sauce, pico and wine. Stir to mix well.
  7. Let the sauce reduce by half over a low heat.
  8. Add the cream slowly and stir in.
  9. Add the thighs and thyme.
  10. Simmer until cooked.
  11. Taste for seasoning.
  12. Serve over mashed potatoes, rice or noodles. Garnish with green onions.
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