Bacon Maple Chicken Thighs

June 17, 2011

This is a faster, easier take on Bacon Maple Roasted Chicken.  The combination of flavors can’t be beat.  Served up with Havarti Grits, Butter Beans and Tomato Corn Salad, it was a perfect Sunday supper for a crowd of friends and family.

  • Chicken Thighs (or your favorite chicken parts)
  • Bacon, 1/2 pound or so
  • Maple Syrup, 3/4 cup
  • Chicken Stock or Bouillon, 1 1/2 cups
  • Salt/Pepper

Preheat the oven to 375.  Trim the excess fat from the chicken and arrange it in a large roasting pan.  Season generously with salt and pepper.  Cut bacon strips in  half and drape them over the chicken. Drizzle the whole thing with a little maple syrup.

Bake uncovered for 30 to 45 minutes or until the chicken is done to 170 degrees and the bacon is a bit crispy.

Remove the chicken to a platter and cover it to keep it warm.  Skim the excess fat from the pan drippings but it’s just fine if a little bacon stays behind.  Add the chicken broth and set the roaster pan on the stovetop over medium heat.

Add 1/2 cup of maple syrup and cook over medium heat until it all comes to a low boil.

Let it simmer until it’s reduced by about a third.

Skim any more excess fat, spoon a little sauce over the chicken then pour the rest into a bowl for passing separately.  It was divine over the grits!

Serve it up and enjoy!

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{ 2 comments… read them below or add one }

1 mjskit June 17, 2011 at 10:19 pm

This looks awesome! I don’t use the oven during the summer, but I bet I could bake them in a hot grill. It looks too yummy to wait until cold weather. Thanks for the recipe!

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2 i speak Foodie June 22, 2011 at 12:59 pm

Yummy! My husband is getting a little tired of my go-to baked chicken thigh-leg recipe (courtesy of Jaime Oliver). He loves maple syrup and bacon, so this is going into my round-up for the week to come. Thanks for a great idea!

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