Ingredients
The following ingredients have 4 Servings
- 6 boneless, skinless chicken thighs
- salt and pepper
- 12 bacon slices, (cut in half lengthwise)
- 1 red onion, (peeled and cut into wedges)
- 2 garlic cloves, (smashed)
- 1 tablespoon whole grain mustard
- 1 tablespoon maple syrup
- 2 tablespoons all-purpose flour
- 1 cup heavy whipping cream
- 2 teaspoons chopped fresh thyme
Instruction
- Preheat oven to 350 degrees.
- Season chicken with salt and pepper.
- Lay 2 slices of bacon horizontally so they are touching each other. Fold back top slice and lay another piece vertically across bottom slice.
- Fold back bottom slice in opposite direction as top slice and place another slice vertically so that you have a basket weave pattern.
- Place a chicken thigh in the middle of the basket weave. Fold ends of bacon over to completely wrap chicken. It helps to secure with a few toothpicks.
- Repeat with remaining bacon and chicken.
- Heat a 12-inch cast iron skillet over medium-high heat. Place chicken in pan so that the side with the ends of the bacon is facing up. Add the onion pieces in between the chicken.
- Cook for about 5 minutes, or until bacon is browned and then flip over. Cook another 5 minutes. Then add garlic. Whisk maple syrup and mustard together in a small bowl and spoon over chicken.
- Place pan in the oven for 20 minutes, or until chicken registers 165 degrees.
- Remove chicken, onion, and garlic from skillet and set aside.
- Place skillet over medium heat and add flour. Stir and cook for one minute.
- Gradually whisk in cream. Add thyme.
- Return chicken, onion, and garlic to skillet. Serve.
