Keto Smothered Chicken Thighs

4 (250 g) skin-on, bone-in chicken thighs
1 tsp paprika
SIDS SALT & PEPPER to taste
4 slices bacon, cut into 1 cm pieces
⅓ cup chicken stock
100 g sliced mushrooms
¼ cup heavy whipping cream
2 spring onions, white & green parts separate & sliced

Preheat the oven to 200°C.
Season chicken thighs on all sides with paprika, SIDS SALT & PEPPER.
Cook bacon in a cast iron frypan or oven-safe pan over medium-high heat until browned, 4-5 minutes. Remove from pan and drain on a paper towel-lined plate. Drain and save excess fat from pan.
Return frypan to medium heat and cook chicken thighs, skin-side down, for 3-4 minutes. Flip chicken over and place skillet in oven.
Bake until chicken thighs are no longer pink at the bone and juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 74°C.
Remove chicken to a plate and cover with foil to keep warm.
Return frypan to the stove over medium-high heat. Pour in chicken stock while whisking up brown bits from the bottom of the pan. Add mushrooms and cook until soft, about 3-4 minutes. Pour in heavy whipping cream and whisk together until lightly simmering, then reduce heat to medium-low. Season with SIDS SALT & PEPPER to taste.
Return chicken and any juices back into pan then top with bacon and spring onions. Serve immediately, spooning sauce over the chicken.