Whole30 Creamy Bacon Chicken
This Whole30 Creamy Bacon Chicken is an easy, simple, DELICIOUS weeknight meal. It's hearty + creamy, but is also dairy-free +grain-free. It's a stress-free crowd pleaser, too.
Servings: 4 people
Ingredients
- 4 slices bacon
- 2 tbsp oil or ghee
- 2 pounds chicken thighs breasts work too
- 1 large onion, sliced
- 2 garlic cloves, mined
- 1 can coconut milk
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 tsp nutmeg
- 1/2 tbsp arrowroot powder or cornstarch
- 1 tbsp cold water
Instructions
- Preheat the oven to 400f or 200c + preheat an oven safe skillet on the stove to a medium/high heat.
- Chop the bacon into small peices and fry in the preheatwed skillet until crisp. Remove the bacon bits from the pan, but leave the bacon fat! (Save the bacon!)
- Sear the chicken thighs in the same, unwashed pan on each side until golden brown. (Don't worry, we'll finish cooking them later.) Remove from the pan + set aside.
- Turn the pan's heat down to medium and add the onions, garlic and salt. Sautee for 5 minutes or so, until golden and transluscent.
- Add the can of coconut milk to the skillet, scraping the brown bits off of the bottom of the pan. Add the pepper and nutmeg.
- In a separate dish or cup, mix together the arrowroot powder + cold water. Add the "slurry" to the sauce and stir until thickened.
- Turn off the heat and stir back in the bacon + nestle the chicken peices into the sauce.
- Place the entire pan in the oven for 30 minutes, until the chicken is cooked through and the sauce is nicely thick!