Directions 8 steps | 25 Minutes
Measure and prep all ingredients.
In a large skillet on low heat, cook the bacon until crispy and cooked through. Transfer the crispy bacon to a plate and pour the bacon fat into a bowl. Measure out two tablespoons of bacon fat and add it back to the skillet.
Turn the heat to medium-low and add the finely diced onions to the skillet. Cook the onions until softened, about 3-4 minutes.
Add the flour to the skillet and whisk until the flour is incorporated and turns slightly golden brown, about 1-2 minutes.
Slowly drizzle in the chicken stock while constantly whisking to avoid clumps.
Once all of the chicken stock is incorporated and a smooth sauce has formed, add the canned diced tomatoes. Let the mixture simmer, stirring occasionally, for 10-15 minutes until the sauce thickens. While the sauce simmers, finely chop the cooked bacon. Set aside.
Once the sauce has thickened, whisk in the heavy cream, chopped bacon and season to taste with salt and pepper.
Serve on sliced biscuits or on country-fried steak. Enjoy!