Paprika Chicken & Succotash

1. Pat the chicken dry, to create extra crispy skin. (to create an EXTRA crispy skin, air dry the thighs in the fridge overnight)
2. Combine paprika, salt, garlic powder and onion powder.
3. Season the chicken with the spice mixture.
4. Cut the bacon into small strips. Cook the bacon until crispy to render out the fat and crisp the bacon. Once crispy, take the bacon out of the pan, leave the fat in the pan. Set the bacon aside.
5. Let the bacon fat and pan cool down slightly. On medium heat, add the chicken to the pan skin side down. Let the skin crisp to golden brown. Once the skin has crisped. Flip the chicken and cook on the flesh side until the chicken is cooked through (165°F internal, take off at 160°F to allow for carry over cooking). Once the chicken is cooked, take it out of the pan and set aside. Leave the fat in the pan.
6. On medium heat, sauté the shallots in the pan. Once translucent, add the cherry tomatoes and garlic. Let the tomatoes burst lightly and the garlic to sauté. Then add the Arctic Gardens Fusion blend, sauté until the blend is mixed with the rest of the pan. Reintroduce the bacon to the pan
7. Deglaze with chicken stock letting the stock reduce slightly. Add the lemon juice and mustard. Add half of the minced parsley (reserve the rest for garnish)
8.Turn heat to low, Add the heavy cream and let reduce for 5 minutes until sauce thickens slightly. Season with salt to desired taste.
9. To serve, spoon the warm sauce and succotash over the chicken, garnish with more parsley and enjoy!