2-1/2 lbs. Chicken Thighs (two and one half pounds)
(such as one pkg. of Tyson 40 oz. Individually Fresh-Frozen Chicken Thighs)
¾ teaspoon salt (three quarter teaspoon)
½ teaspoon black pepper (one half teaspoon)
½ teaspoon poultry seasoning (one half teaspoon)
4 slices bacon, cut into ½” pieces (one half inch pieces)
1 medium onion, diced (about 2 cups)
3 cloves garlic, minced
¼ lb. fresh mushrooms, cut (one quarter pound)
2 tablespoons flour
1 can chicken broth (14 oz.)
½ cup evaporated milk (one half cup)
additional salt and black pepper, to taste
Brown the bacon in a large skillet, and set aside.
Season the chicken thighs with salt, black pepper, and poultry seasoning, and brown them on both sides, using the same skillet. Cover, and cook over medium heat until cooked through. Remove and keep warm.
Drain and discard all but 2 tablespoons of the fat. Add the onions, mushrooms, and garlic, and cook for several minutes, until onions begin to soften. Add the flour, mix and cook for 2 minutes.
Add the chicken broth and evaporated milk, and bring to a boil, while stirring. Season to taste with additional salt and pepper, if needed.
Return the cooked chicken thighs to the skillet, and smother with the gravy. Heat for a few minutes, and garnish with cooked bacon pieces.