Crispy Bacon & Herb Braised Chicken Thighs
Directions
- 1In a large, oven-safe skillet or Dutch oven, cook the chopped bacon over medium heat until it becomes beautifully crispy.
- 2Use a slotted spoon to remove the bacon pieces and set them aside, leaving the rendered bacon fat in the pan.
- 3Season both sides of the chicken thighs generously with salt and black pepper.
- 4Place them skin-side down in the hot bacon fat.
- 5Sear for 5–6 minutes until the skin is deeply golden and crispy, then flip and sear the other side for another 3 minutes.
- 6Remove the chicken and set aside.
- 7Add the thick sweet onion wedges and smashed garlic cloves into the same skillet.
- 8Cook for about 5 minutes until the onions start to soften and brown around the edges.
- 9Pour in the chicken broth, scraping up all the savory browned bits from the bottom of the pan.
- 10Nestled the chicken thighs back into the skillet on top of the onions, skin-side up.
- 11Top the chicken with the crispy bacon pieces and scatter the fresh thyme sprigs all around.
- 12Transfer the skillet to a preheated oven at 400°F (200°C) and bake uncovered for 25–30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- 13Spoon the rich pan juices and caramelized onions over the chicken thighs and serve hot straight from the skillet.
Ingredients
- 4 Bone-in, skin-on chicken thighs
- 4 slices Thick-cut bacon, chopped into small pieces
- 1 large Sweet onion, cut into thick wedges
- 4 cloves Garlic, smashed
- 0.5 cup Chicken broth
- 2 tbsp Olive oil
- 4 sprigs Fresh thyme
- to taste Salt
- to taste black pepper
Equipment
oven-safe skilletDutch ovenslotted spoonoven
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