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| 'Baconie', gravy goodness!! 'Smothered' Chicken with Bacon! 10 bone in chicken thighs 6 thick slices of bacon- cut into strips 2 Tbsp minced garlic 1 medium onion- sliced in half rings 1/4 cup apple cider vinegar 1 Tbsp Asian fish sauce 2 tsps soy sauce 6 bay leaves 3 cups chicken broth (I used 1 1/2 Tbsp of Knorr's powdered bouillon in 3 cups water) 1/8 tsp red pepper flakes pepper- to taste (most likely, won't need salt..taste to check) about 2-3 tsp Wondra Powder (for sauce at end) |
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| Fry up bacon, til crisp. After it is crisp, pull it out of pan and put aside into a small bowl. KEEP the bacon grease in pan! |
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| Place chicken thighs (excess skin and fat removed), skin side down into hot bacon grease. Cook on med-high for about 5 minutes. |
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| Flip over~ cook another 5 minutes! |
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| Take Chicken out of frying pan, and put onto platter. Leave 2 Tbsp of pan juices in pan! |
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| Add sliced onions and bay leaves into pan and cook 2 minutes. Then add garlic, and cook another minute or two. |
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Add Vinegar, and soy sauce. Scrape up bits. Add chicken broth, fish sauce, and red pepper flakes! Let simmer for 5 minutes. Put chicken BACK INTO PAN, and simmer on low for 30 minutes, turning chicken over once during this time. In pic below, I pulled out chicken again after cooking it the 30 minutes, then added Wondra powder to thicken up sauce. IF sauce is too salty, add some water and reduce for a bit, then add Wondra Powder!  |
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| After sauce has thickened some, add chicken back into pan! Let people take a piece of chicken, and spoon gravy-like sauce over it! |
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| We served this over garlic and Herb Couscous! The Couscous really soaks up all that flavor!! Such a great pairing!! Hope you love, like we did!! |
