Chicken Thighs with Peas and Bacon
Chicken thighs are a delicious and versatile protein that can be prepared in a variety of ways. One of the most flavorful and satisfying ways to enjoy chicken thighs is by pairing them with peas and bacon. This winning combination of ingredients creates a mouth-watering dish that is sure to please even the pickiest of eaters.
To start, let’s talk about the star of the dish – the chicken thighs. Chicken thighs are a flavorful and budget-friendly cut of meat that is often overlooked. However, chicken thighs have a higher fat content, making them juicier and more tender when cooked. They are also more forgiving when it comes to cooking, making them a great option for both beginner and experienced home cooks.
To add even more flavor to the chicken thighs, we will be using bacon. Bacon is a staple in many cuisines and adds a smoky and savory element to any dish. The crispy bacon bits will not only add texture to the dish but also infuse the chicken with its delicious flavor.
Now, let’s move on to the peas. They are a good source of fiber, protein, and vitamins, making them a great addition to any meal. In this dish, the peas will not only add a pop of color but also provide a fresh and sweet balance to the rich flavors of the chicken and bacon.
To bring all these ingredients together, we will be using a simple yet flavorful cooking method – pan-searing. This method involves browning the chicken thighs in a hot pan, creating a golden crust on the outside while keeping the inside juicy and tender.
To make this dish, start by seasoning the chicken thighs with salt, pepper, and your favorite herbs and spices. Heat a large pan over medium-high heat and add the chicken thighs, skin side down. Cook for about 7-8 minutes, until the skin is crispy and golden brown. Flip the chicken thighs and add in the bacon bits, cooking for an additional 5 minutes. This will allow the bacon to render its fat and become crispy.
Once the chicken is cooked through and the bacon is crispy, remove them from the pan and set aside. In the same pan, add in the peas and sauté them for a few minutes until they are tender. You can also add in some garlic or onion for added flavor.
Finally, return the chicken and bacon to the pan with the peas and cook for an additional 2-3 minutes, allowing all the flavors to blend together. Serve the chicken thighs with peas and bacon hot, garnished with some fresh herbs if desired.
This dish is not only delicious but also incredibly easy to make. The combination of tender chicken, crispy bacon, and sweet peas is a guaranteed winner that will have everyone coming back for seconds.
In addition to being tasty, this dish is also a balanced and nutritious meal. It provides a good balance of protein, healthy fats, and vegetables, making it a complete and satisfying meal. It is also a great way to introduce peas to picky eaters who may not be fond of this vegetable.
In conclusion, chicken thighs with peas and bacon are a winning combination that is easy to make, delicious, and nutritious. With its simple cooking method and flavorful ingredients, it is a dish that is sure to become a family favorite. So, the next time you’re looking for a tasty and satisfying meal, give this recipe a try and enjoy the deliciousness of chicken thighs with peas and bacon.
Chicken Thighs with Peas and Bacon
Ingredients
- 4 Slices Bacon cut into 1/2" pieces
- 8 Chicken thighs-bone in
- 1 1/4 Tsp Salt-divided
- 1/2 Tsp Black pepper
- 1 Lb Fingerling potatoes
- 1 Onion-halved and sliced thin
- 4 Cloves Garlic-minced
- 2 Tsp Oregano-minced
- 1 1/2 Tsp All-purpose flour
- 3/4 Cup Chicken broth
- 1 1/2 Tbsp Dry sherry or white wine vinegar
- 1 Cup Frozen peas
- 1/4 Cup Parsley-chopped-divided
Instructions
- Preheat oven to 350'.
- Cook bacon in a skillet until crispy. Then transfer to a paper towel lined plate.
- Pat chicken dry with paper towels and sprinkle with 1 teaspoon salt and pepper. Heat the skillet over medium heat and then place the chicken skin side down. Cook until skin is browned, 6-9 minutes. Transfer chicken to a plate skin side up.
- Pour off all but 2 tablespoons of fat from the skillet. Heat fat in skillet over medium and add potatoes, onion and remaining salt and cook until onions start to brown, about 4 minutes. Stirring occasionally and then add the garlic, oregano, and flour and cook for 1 minute. Watch so the garlic doesn't burn. Stir in chicken broth.
- Add chicken back to skillet, skin side up, along with juices and bring to a simmer. Transfer skillet to oven and cook uncovered for 30 minutes. The chicken should register 185 degrees.
- Put chicken on a serving platter. Heat skillet to medium be careful as the handle week be hot. Add sherry/vinegar then bring sauce and vegetables to a simmer. Cook until sauce is thickened, about 2 minutes. Stir in peas and continue cooking until peas are warmed and potatoes are cooked through.
- Off heat, stir in 2 tablespoons of parsley. Spoon sauce with veggies over chicken. Sprinkle with bacon and rest of parsley. Serve.