April 05, 2018
Main Dish, Poultry, North American,
Quick Meals, Fall/Autumn, Weeknight Meals, Skillet, Stove Top, High Protein, No Eggs, Make it from scratch more
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"This recipe was found in TOH's 2017 Quick Cooking Annual Recipes. It was sent to them by Jean Tidwell from Fair Oaks,CA. And I'm posting here as a request from Ellie. As of yet I haven't tried this recipe. Posted to " ZAZZ " on 4/5/18. " Keep Smiling :)"
In a large skillet,cook and stir bacon and rosemary over medium heat until bacon is crisp.
Remove bacon from skillet by using a slotted spoon,place on paper towels. Save the drippings.
Sprinkle chicken with salt and pepper and brown both sides in bacon drippings.
With skin side down,cook covered over medium heat 4 to 6 minutes or until internal temperature reaches 170 degrees. Remove from pan and keep warm.
Pour off drippings from pan and add broth and lemon juice to same skillet.
Bring to a boil,scraping to loosen browned bits from bottom of pan then cook until liquid is reduced by half.
Spoon liquid over chicken and sprinkle with reserved bacon.
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Unfortunately I could not get boneless chicken thighs with skin (we can buy it on the bone with skin or off the bone skinless) so I went with off the bone skinless and scaled the recipe back for 1 serve and my thigh was huge and I only managed to get through half but that half was so delicious and moist and pack with flavour that I am looking forward to having the other half in a sandwich for lunch, thank you Chef shapeweaver for post such a delicious recipe, made for Pick Me tag game.