Ingredients
- 8 Chicken Thighs
- 2 teaspoons sea salt, plus more to taste
- 4 slices bacon, chopped
- 1 medium onion, sliced
- 1 tablespoon soy sauce or tamari
- 1 tablespoon pure maple syrup
- 1 teaspoon Dijon mustard
- 1 tablespoon sherry vinegar
- Handful of fresh flat-leaf parsley, chopped
Directions
1. Season the chicken with 2 teaspoons of salt; set aside
2. Heat a 10-inch deep skillet over medium-high. Add the bacon, and cook until crispy. Transfer the cooked bacon to a paper towel-lined plate to drain. Spoon the oil from the pan into a heatproof container.
3. Add 1 tablespoon of oil back to the pan over medium-high heat. Add 4 pieces of chicken to
the pan, skin side down. Cook, undisturbed, until the underside is a deep golden color, 5 to 7
minutes. Turn the chicken and cook on the other side until deep golden, about 5 minutes
more. Transfer to a dish. Repeat with the remaining pieces of uncooked chicken, adding
more of the reserved oil, if needed, to prevent it from sticking to the pan. Set the barrowed
chicken aside while you prepare the sauce. (Note: The chicken is not cooked through yet; it’ll
finish cooking in the sauce.)
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