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–+ servings

Garlic Mushroom Chicken with Parmesan and Bacon for Full GAPS

Eight chicken thighs baked with garlic, salt-only bacon, baby portabello mushrooms and Parmesan, finished with homemade 24-hour yogurt.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 chicken thighs
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1 tablespoon homemade unsalted butter for searing
  • 8 pieces chicken thighs skin-on and boneless preferred; bone-in also works
  • 1/4 teaspoon sea salt
  • 1 pinch freshly ground black pepper
Garlic Mushroom Bacon Sauce

Equipment

  • Le Creuset Signature 10.25-inch Skillet, Artichaut
  • Le Creuset Heritage 4-quart Rectangular Dish, Artichaut
  • Slotted spoon
  • Chef's knife and cutting board
  • Instant-read meat thermometer

Method
 

  1. Preheat oven to 400°F. Melt homemade butter in a large skillet over medium-high heat. Sear the chicken thighs for 3-4 minutes on each side, until beginning to turn golden; work in batches.
  2. Place chicken skin-side up in the rectangular baking dish. Bake boneless thighs for about 20 minutes or bone-in thighs for about 30 minutes. Check 165°F in the thickest part, avoiding bone, and continue baking if needed.
  3. While the chicken bakes, add crushed garlic to the same skillet and cook for 1-2 minutes, until fragrant and just beginning to color.
  4. Add the chopped salt-only bacon. Stir every minute or two until crisp at the edges but still slightly soft. Lift it out with a slotted spoon and reserve.
  5. Add the sliced mushrooms to the bacon fat and cook until soft, glossy and no longer watery. Remove the skillet from heat if the chicken is not ready.
  6. Spoon the mushrooms over the chicken. Add Parmesan, parsley and reserved bacon. Return the dish to the oven for 10 minutes, until the cheese melts and the topping is hot.
  7. Remove the casserole from the oven. Temper the homemade yogurt with a spoonful of warm mushroom sauce, then fold it through off heat. Stir gently until creamy; do not boil.

Notes

Full GAPS recipe with homemade 24-hour yogurt and raw or properly cultured aged Parmesan. Use after those dairy forms have been introduced in the GAPS dairy sequence.
Use salt-only homemade bacon with no sugar or non-GAPS curing additives. The linked Home-Cured Bacon recipe provides that ingredient.
Fold yogurt into the sauce after the final 10-minute oven bake. Do not return the yogurt sauce to a boil.
Use a food thermometer to verify 165°F in the thickest part of each thigh, avoiding bone. The source first-bake times are about 20 minutes boneless or 30 minutes bone-in.
Plan about one hour for boneless thighs. Bone-in thighs may need about 10 extra minutes.

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