Chicken with Apples and Bacon
Boneless and skin-less chicken thighs caramelized with bacon then braised with apples and onions.
Ingredients
| 3 | slices |
bacon
chopped, or turkey bacon |
|
| 12 | each |
chicken thighs, boneless, skinless
without skin |
* |
| 2 | each |
onions
halved and sliced |
|
| 1 ¼ | cups |
apple juice
|
|
| 2 | each |
Granny Smith apples
peeled and sliced |
|
| 1 | tablespoon |
dijon mustard
|
|
| 1 | tablespoon |
balsamic vinegar
|
|
| 1 | teaspoon |
thyme
dried |
* |
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 1 ½ | teaspoons |
cornstarch
|
Directions
In a large pot, cook bacon over medium heat until browned and crisp, about 3 minutes.
Transfer bacon with a slotted spoon to a piece of paper towel to drain.
Discard all but 2 teaspoons of fat from pan.
Add half of the chicken and brown well, about 2 minutes per side.
Remove to a plate and repeat with remaining thighs.
Reduce heat to medium-low and add onions to pan.
Cook, scraping up browned bits at bottom of pan, until onions are browned and beginning to soften, about 4 minutes.
Add apple juice, apples, mustard, vinegar, thyme, salt, pepper and reserved bacon and chicken thighs to pan.
Cover, reduce heat to low and simmer gently, stirring occasionally, until chicken is no longer pink in center, 20 to 25 minutes.
In a small bowl, stir cornstarch together with 2 teaspoon water; stir into sauce.
Cook until sauce thickens, about 1 minute.
Related Recipes
Nutrition Facts
Serving Size 142g (5.0 oz)
