Skillet Chicken Thighs with Bacon
A one-skillet sweet and savory entrée with carrots, prunes and bacon that is delicious in every way.
- Minutes Prep Time
- Minutes Total
- 8 Recipe Yield
- In 12-inch nonstick skillet, cook bacon over medium-high heat 6 to 7 minutes or until crispy. Remove bacon, reserving drippings in skillet; place on paper towel. Set aside.
- Meanwhile, in large bowl, mix flour, thyme, salt and pepper. Toss chicken in flour mixture, using all the flour mixture.
- In skillet with bacon drippings, heat to medium-high; place chicken. Cook 6 to 8 minutes or until browned on all sides. Remove skillet from heat; transfer chicken to plate. Cover, and keep warm.
- Return skillet to medium heat; add onion and carrots. Cook 3 to 5 minutes, stirring frequently, until onions are tender and browned. Add garlic; cook about 30 seconds or until fragrant. Place chicken over vegetables in skillet; add prunes. Pour broth over all. Heat to boiling; reduce heat to simmering. Simmer, uncovered, 10 to 15 minutes or until juice of chicken is clear when thickest part is cut (at least 165°F). Sprinkle bacon over top.
- 6 slices bacon, cut into 1/2-inch slices
- 1/4 cup all-purpose flour
- 1/2 teaspoon dried thyme leaves
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 8 boneless skinless chicken thighs (about 2 lb)
- 1 cup chopped onions
- 1 cup chopped carrots
- 2 cloves garlic, finely chopped
- 1/2 cup chopped prunes
- 2 cups Progresso™ reduced sodium chicken broth (from 32-oz carton)