Roasted Chicken Thighs with Creamed Shallots and Bacon

By lorik

Ingredients

• 8 (5- to 7-ounce) bone-in chicken thighs, trimmed
• Salt and pepper
• 1 tablespoon vegetable oil
• 4 slices bacon, cut into 1-inch pieces
• 8 shallots, peeled and halved lengthwise
• 1/2 cup brandy
• 1/4 cup water
• 1/2 cup heavy cream
• 1 tablespoon minced fresh thyme

Details

Servings 4
Adapted from cookscountry.com

Preparation

Step 1

1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Line rimmed baking sheet with foil. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Cook chicken, skin side down, until well browned, about 8 minutes. Transfer chicken to prepared sheet, skin side up, and roast until chicken registers 175 degrees, 15 to 20 minutes.

2. Meanwhile, pour off fat from skillet. Add bacon and cook over medium heat until crisp, 6 to 8 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Add shallots to now-empty skillet, cut side down. Cover and cook until well browned, about 3 minutes. Off heat, add brandy and water. Return skillet to heat and cook, covered, until shallots are tender, about 5 minutes.

3. Stir in cream and thyme and simmer, uncovered, until thickened, about 3 minutes. Season with salt and pepper to taste. Transfer creamed shallots to serving platter, arrange chicken on top, and sprinkle with bacon. Serve.