Roasted Chicken Thighs w/ Bacon & Apples

Monday, November 23, 2015

{serves 4}

What You Need
4 chicken thighs
1 TSP sea salt
1/4 TSP fresh black pepper
2 TBS olive oil
1 cup chicken broth + splash balsamic vinegar
3 to 4 fresh sprigs of thyme
6 strips of bacon
3 large shallots, diced
1 apple, cored and cut into 1/2 inch-thick half moons

Directions
1. Preheat the oven to 450° and season both sides of thighs with salt and pepper.
2. Heat olive oil over medium-high heat in oven-safe skillet. Once skillet is hot enough, add chicken thighs skin side down and cook for 4-5 minutes or until crispy. Next, flip them over and cook the other side for 2 additional minutes.
3. Next, pour in the chicken broth and splash of balsamic vinegar into the skillet. 
4. Top with fresh thyme and then let cook in the oven for 15 minutes. 
5. While the chicken is cooking, cut up your bacon into small chunks. Cook in a medium sized pan until browned and crispy and then transfer to paper towel to drain grease (make sure you save your bacon grease). 
6. Using the same pan with bacon grease still in it, add diced shallots and apples. Sauté for 4-5 minutes or until shallots are translucent and apples are browning. 
7. Remove pan from heat and slowly stir in half of the bacon bits. 
8. The thighs should be done by now, remove from oven (keep oven on) and add the apple and shallot mixture to the chicken skillet. Try and nestle it in-between the gaps, instead of on top of the chicken. 
9. Place skillet back into the oven and cook for an additional 10-15 minutes. 
10. Once cooked through, remove from oven and sprinkle with the remaining bacon bits. Enjoy!

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