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Bacon Wrapped Chicken Thighs with Braised Kale and King Trumpet Mushrooms (AIP, SCD)

  • Author: Jaime Hartman
  • Total Time: 40 mins
  • Yield: 4 servings 1x


It’s a one-pot wonder that is packed with both flavor and nutrients! If you don’t have king trumpet oyster mushrooms available, use whatever you do have.


  • 1/2 teaspoon granulated garlic powder
  • 1/2 teaspoon dried sage leaf
  • 1/2 teaspoon fine sea salt
  • 1 pound boneless skinless chicken thighs
  • 6 slices of bacon
  • 8 ounces king trumpet oyster mushrooms, sliced about 1/4 inch thick
  • 1/2 cup bone broth
  • 1 large bunch kale, ribs removed, chopped


  1. Preheat oven to 400° F.
  2. Combine garlic powder, sage, and salt in a small bowl, then sprinkle this seasoning mixture over chicken thighs and wrap each one in a bacon slice.
  3. Heat a large oven-safe skillet or braiser over medium high heat. When hot, gently place chicken thighs and cook just until the bacon is crispy and the fat has started to render (about 3-4 minutes each side).
  4. Remove chicken and set aside. Reduce heat to medium-low.
  5. Add mushroom pieces to pan and gently toss in bacon fat and cook just until they start to release their juices (about 3 minutes). Remove mushrooms and set aside.
  6. Pour broth into pan and use wooden spoon to dislodge any brown bits. Turn heat to high and bring to a boil. Add kale and cook, stirring to wilt and slightly cook (about 3 minutes). Remove pan from heat.
  7. Leave kale in an even layer at the bottom of the pan, then place semi-cooked mushroom pieces in a single layer on top, then the chicken on top of the mushrooms.
  8. Place in preheated oven and cook for 20 minutes or until chicken is cooked through.
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Category: Entree