4 slices of bacon
4 tablespoons of olive oil
4 chicken thighs boneless and cut in half
Salt and black pepper to taste
2 tablespoons of all-purpose flour
2 small onions, finely chopped
1 1/4 cup of red wine
2/3 cup of chicken broth
1 tablespoon of dried thyme
4 slices of bacon
4 tablespoons of olive oil
4 chicken thighs boneless and cut in half
Salt and black pepper to taste
2 tablespoons of all-purpose flour
2 small onions, finely chopped
1 1/4 cup of red wine
2/3 cup of chicken broth
1 tablespoon of dried thyme
Fry the bacon in olive oil until golden brown
Drain and break into pieces
Place the bacon drippings in a bowl and check if it yields four tablespoons
If necessary, add more olive oil
Set aside
Season the chicken with salt and pepper and coat with flour
Shake off excess
Place the chicken in the skillet, add the reserved bacon drippings, and fry until golden brown
Remove the chicken from the skillet
In the same skillet, add the chopped onion, wine, broth, and thyme
Let simmer, scraping the bottom of the pan
Reduce heat and cook until the onions are tender and the sauce has thickened
Add the chicken back to the skillet and cook for 10 minutes
Serve hot with crispy bacon on top.
