Creamy Bacon Mushroom Chicken Thighs

First, cook the Bacon (10 slices) . Add it to a cold, large skillet with deep sides and then heat it up over medium high heat. Let it cook completely and render out the gorgeous liquid gold fat until it is crispy.

While the bacon cooks, season the Bone-in, Skin-on Chicken Thighs (8) generously with Salt (to taste) and Ground Black Pepper (to taste) and preheat the oven to 375 degrees F (190 degrees C). Then remove the bacon with a slotted spoon and drain most of the fat out. Preferably, drain it into a heat proof container and save it to cook with later.

Once they are cooked, remove them again to a plate and set them aside. Put the pan back on the stove over medium high heat and add the Cremini Mushrooms (4 1/2 cups) .

Let them start to soften and brown for 3-4 minutes, then add the Sun-Dried Tomatoes in Olive Oil (1 jar) , and Garlic (2 cloves) . Let them cook for just 30 seconds or so. While that cooks, season it all with the Ground Turmeric (1/4 tsp) , Paprika (1/4 tsp) , and Saffron Threads (1 pinch) . Then pour in the Coconut Milk (2 cups) and add the bacon back to the pan, along with the Fresh Rosemary (3 sprigs) .