Chicken and Potatoes with a Creamy Bacon Sauce

Ingredients

4 strips of bacon, cut up

2 med. potatoes, chopped

2 bone-in chicken breast or 4 chicken thighs

2 C. chicken broth

1 clove garlic, minced

1/2 C. heavy cream

salt and pepper for chicken

How To Make It:

Fry the bacon pieces up in a large iron skillet. Once browned an crisp, remove to a paper towel lined plate. Add the potatoes to the pan and cook for 5-6 minutes to get a little color on them. Remove to the plate with the bacon. Season the chicken all over with salt and pepper and place skin side down in the skillet and cook till the skin is browned and crisp, about 8-10 minutes. Remove the chicken to a plate and drain off any excess bacon grease. Add the chicken broth to the pan and scrape the bottom of the skillet to get any bits and pieces up. Add the garlic to the broth and then add the chicken back to the skillet, skin side up. Put the potatoes back in the skillet around the chicken and then tent the skillet with tinfoil and cook for 20 minutes over med. high heat. Check the internal temp. of the chicken, it should read 160 degrees. Depending on the size of the chicken you are cooking, it could take a little longer. When the chicken is cooked through, add the cream and the bacon to the skillet and gently stir, cook for 2-3 minutes as it will slightly reduce. Serve with some of the sauce drizzled over the chicken.