Crispy Chicken Thighs with Bacon Cream Sauce and Sautéed Kale

Instructions

1. 1

   Cook bacon in a large skillet until crisp, remove and crumble, leaving 2 tablespoons fat in the pan.

2. 2

   Season chicken thighs with salt, pepper, and onion powder, then pan-sear skin-side down for 6 minutes until golden, flip and cook 4 minutes more, then transfer to a plate.

3. 3

   Remove most fat, add chopped kale to the skillet and cook 3 minutes until wilted, then stir in heavy cream and crumbled bacon.

4. 4

   Return chicken to the skillet for 2 minutes to warm through and serve.