Chicken thighs, wrapped in bacon and finished with a cream sauce, make a delicious weeknight supper.
Bacon-Wrapped Chicken Thighs
Makes 6 servings
- 1½ pounds boneless skinless chicken thighs
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 12 slices bacon,* cut in half
- 1 small red onion, cut into wedges
- 3 cloves garlic, smashed
- 1 tablespoon molasses
- 1 teaspoon whole-grain mustard
- 2 tablespoons all-purpose flour
- 1 cup heavy whipping cream
- 1 tablespoon chopped fresh thyme
- Preheat oven to 350°.
- Sprinkle both sides of chicken with salt and pepper. Lay 2 slices of bacon horizontally. Fold back top slice, and place one slice vertically across bottom slice; unfold top slice. Fold back bottom slice in opposite direction as top slice, and place one slice vertically across top slice; unfold bottom slice. Place one chicken thigh in center of bacon weave, and fold ends until thigh is wrapped. Repeat with remaining bacon and chicken.
- Heat a 12-inch cast-iron skillet over medium-high heat. Place wrapped chicken thighs, red onion, and garlic in skillet; cook, turning once, until bacon is beginning to crisp and vegetables are tender, about 5 minutes per side. In a small bowl, whisk together molasses and mustard. Brush over chicken.
- Bake until a meat thermometer inserted in thickest portion registers 165°, about 20 minutes. Remove chicken, onion, and garlic from skillet; reserve ¼ cup drippings in skillet. Heat skillet over medium heat. Whisk in flour; cook until bubbly, about 1 minute. Remove from heat. Gradually whisk in cream until smooth; stir in thyme. Return chicken, onion, and garlic to skillet. Serve immediately.
*We used Benton’s Bacon.
For an easier preparation, simply wrap the chicken with bacon, and secure with wooden picks.