Step 1

In a large skillet, heat olive oil over medium-high heat.

Step 2

Remove the chicken thighs from package, pat dry with paper towel and sprinkle salt and pepper over each.

Step 3

Place the chicken thighs into the skillet, skin side down and pan fry for 5-7 minutes, turning regularly until both sides are browned. Remove the chicken and set aside.

Step 4

Keep the skillet on the stove top, reduce the heat to medium and sautee the red onion, garlic and a bit of the chicken stock for 3 minutes or until they’re brown.

Step 5

Add in the remaining chicken stock, tomatoes, 1 sprig of rosemary and ½ of the bacon and combine well.

Step 6

Place the browned chicken thighs into the skillet and simmer, covered for 20 minutes or until the internal temperature of the chicken reaches 165 degrees F.

Step 7

Remove the chicken from the pan, add in the heavy cream and remaining rosemary and bring to a boil while stirring well. Once it’s well combined, add the chicken and simmer for 5 minutes covered.