Parmesan Bacon Chicken

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I seem to be in bacon theme to my dinner today.  First I made “Bacon Deviled Potatoes” and now I finished the entrée by making “Parmesan Bacon Chicken”.   I love the combination of the saltiness from the bacon along with the parmesan cheese.  The parmesan cheese thickened up the sauce so well that clung to the chicken along with the bacon, onions and peppers.  I have been trying to reduce my portion size lately, mainly because my doctor does not agree with me that my BMI shows I am under height.  He seems to think it’s weight.  Why do doctors always go there.  It could be the height?

Well today my doctor would not have been happy.  First it be  because of the bacon in both dishes, but I DID go back for seconds on the chicken. Ok, potatoes too.  But I could not resist.  I even already packed them both up to take to work tomorrow for my lunch.  Yes, they were both just that good.  Give them a try and let me know what y’all think as well.

Ingredients:

• 6-8 chicken thighs (4-6 breasts) (  Springer Mountain Farms )
• 5 strips bacon cooked and crumbled (reserve fat)
• 1 medium sweet onion (diced)
• 1 green pepper (diced)
• 1 clove garlic
• 1/8 teaspoon ginger (add another layer of spice without the heat)
• 1/8 teaspoon cumin (gives it a great earthiness)
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon oregano
• 1 1/2 cups white or blush wine  (something good, you would drink)
• 1/3 cup heavy cream
• 1/2 cup grated parmesan cheese

Begin by frying the bacon in a large skillet.  After cooked, reserve the bacon fat and add 2 tablespoons back to the pan to sauté the chicken thighs in.  Season your chicken thighs with salt, pepper and garlic powder.  Sauté the chicken thighs on medium high in the bacon fat till well caramelized on first side (5-6 minutes), turn and finish cooking on other side  (additional 5-7 minutes).

While the  chicken is sautéing, in a second pan sauté over medium heat, the onion and green pepper till onion is translucent.  Add the garlic and cook an addition 2 minutes.  Be careful not to burn the garlic.  Add to the pepper onion mixture the ginger, cumin, paprika, oregano, 3/4 of the crumbled bacon and wine.   Cook till wine is reduced by half.  Add the cream and parmesan cheese and simmer till sauce is thickened.

Pour thickened sauce over chicken, sprinkle with remaining crumbled bacon and serve.