I first made this plate with quail http://atomic-temporary-17826715.wpcomstaging.com/2011/08/29/glazed-quail-and-potato-turnip-puree/ but since there were no quail in the freezer, and it’s strictly verboten to buy anything before I’ve used what I already have, chicken thighs it was.
Of course the chicken thighs require a little more cooking than the quail, so I’m going to post an adjusted recipe. For the potato-turnip puree, see the link.
Glazed Chicken Thighs with Bacon
6-8 chicken thighs
Piment d’espelette or cayenne
Salt and pepper
8 pieces of bacon, cut into batons
2 rounded tbsp brown sugar
8 tbsp Worcestershire sauce
Season the thighs with the piment, salt and pepper, then rub with olive oil. Pan fry the chicken in a cast iron skillet on medium high heat, turning frequently until cooked. Remove and set aside. Pour off all but 2 tablespoons of the chicken fat, add the bacon and cook until brown crispy. Add the sugar, Worcestershire sauce and a nob of butter, stirring to make a glaze. Return the chicken to the pan and cook with the sauce for 5-10 minutes, coating the chicken with the sauce. Transfer the chicken to a serving plate, sprinkle with parsley and serve with a potato-turnip puree.
Wine suggestion: Cremant de Bourgogne