Pan Roasted Chicken with Maple Bacon Sauce

Method

1. 1. Season the chicken with 2 tsp of salt, set aside.
2. 2. Heat a 10-inch deep skillet over medium-high heat. Add the bacon, and cook until crispy. Transfer the cooked bacon to a paper towel-lined plate to drain. Spoon the oil from the pan into a heatproof container.
3. 3. Add 1 tbsp of oil back to the pan over medium-high heat. Add four chicken thighs to the pan, skin side down. Cook, undisturbed, until the skin is a deep golden colour, 5-7 minutes.
4. 4. Turn the chicken and cook on the other side until deep golden, about 5 minutes more. Transfer to a dish. Repeat with the remaining pieces of uncooked chicken, adding more of the reserved oil, if needed, to prevent it from sticking to the pan.
5. 5. Set the browned chicken aside while you prepare the sauce. (Note: the chicken is not cooked through yet; it’ll finish cooking in the sauce.
6. 6. Add the onion slices to the skillet over medium heat. Season with salt. Saute until golden and tender, 3-4 minutes, stirring occasionally so they don’t stick to the pan.
7. 7. Meanwhile, add the soy sauce (or tamari), syrup, mustard and vinegar to a small bowl; whisk to combine. Stir the mixture along with a ½ cup of water into the skillet with the onions. Bring to a boil. Add the chicken back to the pan and spoon the juices over the top. Reduce the heat to a simmer. Cook, uncovered, for 20-25 minutes, until the chicken is cooked through.
8. 8. Sprinkle the cooked bacon pieces and parsley on top. Serve hot. If you’d like to skip the bacon, sprinkle 1 to 2 tbsp of olive oil on the chicken instead .

9. TOP TIP

   Tia doesn't recommend making this dish in advance, since the chicken skin will get rubbery when reheated.

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• Pan Roasted Chicken with Maple Bacon Sauce
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Ingredients

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• METRIC

You'll Need