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Prep Time: 10 mins | Cook Time: 40 mins | Total Time: 50 mins | Yield: 4 Servings

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6 Slices Bacon, Diced

2 lbs Chicken Thighs, Bone-in, and skin on

1 c All-Purpose Flour

2 Teaspoons Garlic Powder

2 tsp Onion Powder

1 tsp Paprika

1 tsp Salt

½ tsp Pepper

½ tsp Italian Seasoning

1 Stick Butter, Divided

3 ½ c Chicken Broth

1 c Milk


Place a large skillet on the stove and turn the heat to medium-high.


Add the bacon slices and cook until brown.

Remove the bacon from the skillet onto a clean plate lined with paper towels to drain excess grease.

In a mixing bowl, add flour, onion powder, paprika, garlic powder, Italian seasoning, salt, and pepper. Whisk until well mixed.

Use paper towels to pay dry the chicken thighs.

Coat each chicken with flour mixture, then shake off any excess.

In the same pan with the bacon grease, add 1/2 of the butter and allow it to melt.

Add the coated chicken thighs and cook each side for about 5 minutes or until they turn golden brown.

Remove the chicken thighs from the skillet onto a clean plate.

In the same pan, melt the rest of the butter.

Add the seasoned flour. Whisk and cook for about a minute.

Add the chicken broth and whisk until well mixed.

Put the chicken thighs back in the pan and toss until well coated with the sauce.

Allow the mixture to boil, then turn the heat down to low. Simmer for about 20 minutes or until done.

Serve immediately and enjoy!


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