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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- In a large skillet(s), cook bacon over medium heat until crisp. Remove bacon to paper towels; reserve drippings in pan.
- Sprinkle chicken with salt and pepper; brown in bacon drippings on both sides, over medium heat, about 10 minutes or until a thermometer reads 165°. Add rosemary to skillet(s) during last few minutes of cooking time. Remove chicken from pan; keep warm. Pour off drippings from pan, leaving browned bits and any remaining rosemary.
- Add broth and lemon juice to same skillet. Bring to a boil, scraping to loosen browned bits from pan; cook until liquid is reduced by half. Spoon over chicken; sprinkle with bacon.
Cook Times
Ingredients
Ingredients
- 3.5 pound bone-in skin-on chicken thigh bones removed
- 4 ounce bacon chopped
- 1 teaspoon Kosher salt
- 1/3 teaspoon freshly ground black pepper
- 2 1/2 teaspoon fresh rosemary minced
- 3/4 cup chicken stock
- 3 lemon juiced (about 1/3 cup for 10 servings)
Cooking Tools Required
Cooling Rack, Cutting board, Measuring cups and spoons, Sharp Knives, Skillet, Tongs, Top StoveReheating/Serving Instructions
Reheat to desired temperature using the oven, stove top or microwave.
Nutrition
Calories: 52kcal | Carbohydrates: 1g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 155mg | Potassium: 49mg | Sugar: 1g | Vitamin C: 6mg
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