Glazed Chicken with Bacon

I first made this plate with quail 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

Olive oil

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

About cookinginsens

An American living in Burgundy, France
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8 Responses to Glazed Chicken with Bacon

  1. Pefect for my home alone Sunday lunch !

  2. In fact I’ve just made and eaten this – slightly modified as I had chicken breast and no bacon. The warmth from the cayenne was perfect and the glaze piquant and moreish. I added some balsamic vinegar to my glaze. I can see me making this as a hot chicken salad with a mixture of leaves and greens. Thanks 🙂

  3. i like your food pictures and want to invite you to try out it’s for anyone that just wants another place to submit photos and share recipes will other foodies.

  4. Bacon makes everything better, including chicken! This looks wonderful.

  5. Anna says:

    This is the type of dish that can be stored and reheated and will of course taste great everytime. A fresh green salad as side dish and I am good to go. Thanks for the post!

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