Crispy Thighs with Bacon
4

FROM OUR FARMS TO YOUR TABLE

  • BackBack

Crispy Thighs with Bacon

  • Servings: 4
  • Prep Time: 10 MINS
  • Cook Time: 45 MINS

PRINT THIS RECIPE: Print

Directions

Step one
Preheat oven to 350 degrees, making sure oven rack is in center position. Season chicken with salt & pepper. In a straight sided sauté pan, 4-5 quart & oven proof, heat oil over medium-high heat. When the oil is hot add chicken, skin side down, & cook without moving until golden brown, 6-8 minutes. If it starts to smoke lower heat, don’t want it to burn. Flip chicken and continue to cook for another 3 minutes. Transfer chicken to a large plate and set aside.
Step two
In the same sauté pan on medium heat, add bacon and cook until the edges just start to get crispy, 3-4 minutes. Add shallot & cook, stirring, until it becomes softened and more fragrant, about 2-3 minutes. Add cabbage & cook, stirring, until it starts to brown. Stir in mustard, vinegar & white wine making sure to bring up the browned bits in the bottom of the sauté pan (deglazing the pan). Add broth & red pepper flakes, stir to combine & bring to a simmer.
Step three
In sauté pan, nestle chicken enough to submerge most of the meat but making sure the skin is exposed. Place sauté pan in oven & cook, uncovered, until liquid is reduced by 1/2 and the chicken is tender. This will take between 30-45 minutes, depending on your oven. Check temperature after 30 minutes with a meat thermometer in the thickest part of the thigh, chicken is done when it reaches 165 degrees, you may have to put the sauté pan back in the oven for up to 15 minutes. While chicken is cooking place butter & flour in a small bowl. With a fork mash the flour into the butter and set aside.
Step four
When the chicken is cooked through, remove sauté pan from oven & transfer chicken to a large plate. Stir butter & flour mixture into sauté pan, making sure it is completely dissolved and well combined. Spoon cabbage & sauce into small bowls & top with chicken. Enjoy!

Ingredients

6-8  RANGER® Free Range Chicken Thighs
  kosher salt
  black pepper
1 tbsp vegetable oil
6 oz applewood bacon, thick cut, medium diced
small shallots, finely diced
medium head Savoy Cabbage, finely shredded
2 tbsp whole grain mustard
1/4 cup white wine vinegar
1 cup white wine
2 cups chicken broth, low sodium
1/4 tsp red pepper flakes
sprigs thyme
2 tbsp butter
1 tsp flour

Directions

Step one
Preheat oven to 350 degrees, making sure oven rack is in center position. Season chicken with salt & pepper. In a straight sided sauté pan, 4-5 quart & oven proof, heat oil over medium-high heat. When the oil is hot add chicken, skin side down, & cook without moving until golden brown, 6-8 minutes. If it starts to smoke lower heat, don’t want it to burn. Flip chicken and continue to cook for another 3 minutes. Transfer chicken to a large plate and set aside.
Step two
In the same sauté pan on medium heat, add bacon and cook until the edges just start to get crispy, 3-4 minutes. Add shallot & cook, stirring, until it becomes softened and more fragrant, about 2-3 minutes. Add cabbage & cook, stirring, until it starts to brown. Stir in mustard, vinegar & white wine making sure to bring up the browned bits in the bottom of the sauté pan (deglazing the pan). Add broth & red pepper flakes, stir to combine & bring to a simmer.
Step three
In sauté pan, nestle chicken enough to submerge most of the meat but making sure the skin is exposed. Place sauté pan in oven & cook, uncovered, until liquid is reduced by 1/2 and the chicken is tender. This will take between 30-45 minutes, depending on your oven. Check temperature after 30 minutes with a meat thermometer in the thickest part of the thigh, chicken is done when it reaches 165 degrees, you may have to put the sauté pan back in the oven for up to 15 minutes. While chicken is cooking place butter & flour in a small bowl. With a fork mash the flour into the butter and set aside.
Step four
When the chicken is cooked through, remove sauté pan from oven & transfer chicken to a large plate. Stir butter & flour mixture into sauté pan, making sure it is completely dissolved and well combined. Spoon cabbage & sauce into small bowls & top with chicken. Enjoy!