Roasted Chicken Thighs with Apples and Bacon

Apples are so delicious right now, so I’m in love with this recipe for fall.

INGREDIENTS  

  • 6 Three Sisters Ranch chicken thighs or 1 whole chicken, cut up into 8 pieces

  • 1 teaspoon sea salt (I like Redmond Real Salt)

  • ¼ teaspoon ground black pepper

  • 1 cup white wine

  • 4 fresh thyme sprigs

  • ½ pound bacon or 5 to 6 thick strips

  • 1 cup sliced shallots

  • 1 apple cored and sliced in ½-inch-thick half-moons

HOW TO COOK

Preheat your oven to 450°F.

  1. Season the chicken pieces on both sides with salt. Heat a large cast iron skillet or other oven-safe heavy bottomed skillet over medium-high heat. In the hot pan, sear the chicken pieces skin side down until browned and crispy, about 4 to 5 minutes. While the skin is crisping, add black pepper to the meaty side. When the skin is crackling, flip the pieces over and cook for 2 minutes more. Pour in the wine and add the thyme sprigs.

2. Transfer the pan to the hot oven and roast the chicken for 15 minutes.

3. While the chicken’s doing its thing in the oven, cross-cut the bacon into ¼-inch pieces. Brown the bacon bits in a skillet over medium heat until crisp, about 10 minutes. Transfer the bacon bits to a paper towel-lined plate and pour off all but about a tablespoon of the bacon drippings. Add the shallots and apple to the skillet and sauté for another 4 to 5 minutes, or until the shallots are softened and the apples start to brown. Turn off the heat, and stir in half of the crispy bacon bits.

4. After the chicken has cooked for 15 minutes, add the apple and bacon mixture to the pan with the chicken. Nestle the bacon and apples between the chicken pieces so you don’t cover the skin.

5. Roast the chicken for another 10 to 15 minutes, or until the internal temperature of the chicken reaches 165°F. 

Top with bacon bits.

Diane Kahanek