Ingredients

1.

Bacon
3 slice - 6" long
2.

Chicken Dark Meat Thigh Only Enhanced Raw
24 oz
3.

Salt
½ teaspoon
4.

Black Pepper
¼ teaspoon
5.

Onion Powder
¼ teaspoon
6.

Garlic Powder
¼ teaspoon
7.

Thyme, Dried
½ teaspoon
8.

Rosemary, Dried
¼ teaspoon
9.

Spinach
8 ounce
10.

Unsalted Butter
2 tablespoon
11.

Brown Mushrooms (Italian Or Crimini Mushrooms), Raw, High In Vitamin D
8 ounce
12.

Paleo Baking Flour by Bob's Red Mill
1 tablespoon
13.

Chicken Broth
½ cup
14.

Unsalted Butter
2 tablespoon
15.

Garlic
2 teaspoon
16.

Cream Cheese
2 ounce
17.

Cream Heavy Whipping
6 tbsp
18.

Black Pepper
¼ teaspoon
19.

Romano Cheese
2 tablespoon, grated

Instructions

1.
Cook the bacon to a crisp on your stovetop in a large skillet. Once the bacon has cooled, keep the fat in the skillet and transfer the bacon to a cutting board. Chop the bacon into chunky, bite-sized pieces. Season 6-oz chicken thighs with the salt, pepper, onion powder, garlic powder, thyme, and rosemary. Bring the bacon fat to high heat in the skillet and cook the chicken in the fat. Cook until the seasoning turns dark brown and the chicken lightly browns on the other side. Transfer the par-cooked chicken to the side with your bacon and leave any excess fat in the skillet again.
2.
While the chicken is cooking, get the spinach started. Bring a large pot of water to a boil. Once boiling, stir in your spinach. Boil the spinach for 2-3 minutes, until the leaves turn bright green. Then, drain the water. Transfer the spinach with a pair of tongs or a slotted spoon to an ice bath. Let the leaves fully cool before continuing the creamed spinach.
3.
While the spinach is in its ice bath, continue with the chicken skillet. Melt the butter in the skillet with the excess fat over low heat. Toss sliced mushrooms into the butter and cover them with a lid. Cook the mushrooms over low heat for 3-4 minutes until they are al dente and liquid has built up in the skillet. Sprinkle the paleo flour over the mushrooms and stir over the low heat until you see the flour turn golden and the liquid thicken. Stir the broth into the skillet and again stir over low heat until your sauce comes together and thickens.
4.
Stir the bacon into the skillet and then use a pair of tongs to nestle the chicken thighs into the sauce. Let the sauce simmer as the chicken thighs heat through and the sauce thickens even more. When done, you can set the skillet aside and quickly finish making the creamed spinach.
5.
Drain the ice bath as much as possible. The spinach will have retained a lot of excess water, but this is okay. Melt the butter with the garlic in a pan over low heat. Use your tongs again to transfer the spinach to the melted butter. Turn the heat up so the spinach gets hot and the excess water begins to evaporate. Slowly stir in the cream cheese until it has melted. Continue simmering until a thickened, pale green sauce comes together.
6.
Stir in the cream and black pepper. Over low heat, continually stir the creamed spinach until the sauce thickens - about 3 minutes. Take the pan off the heat. Fold in freshly grated romano cheese until it melts. Serve cup of hot creamed spinach with a chicken thigh and bacon mushroom sauce.