- 1-2 slices bacon, diced
- 2-4 bone-in chicken thighs
- Kosher salt
- 1/2 very small onion, sliced (1/4 cup)
- 1 garlic clove, sliced
- 1 1/2 teaspoons tomato paste
- 1 cup dry red wine
- 1/3 cup chicken stock
- 1/2 teaspoon brown sugar
- Freshly ground black pepper
Preheat oven to 150C
Cook bacon till crispy and fat rendered. Transfer bacon to piece of paper and leave fat in the pot.
While bacon cooks, sprinkle skin side of chicken with salt. Then brown chicken skin-side down no moving it. Salt the other side while it cooks. 5-6 min or until golden brown. Then the next side too, 3-5 min. Then transfer chicken to a plate. Pour all but thin layer of fat in the pot.
Add oni n and garlic cook for about 2-3 min, till onion beginning to soften and separate.
Add tomato paste, stir to break it up. Cook till slightly darken, about 2-3 min.
Pour in wine to glaze. Reduce to half and add stock and brown sugar. Liquid about halfway up the thigh.
Cover and cook in oven for 25 min.
Remove from oven and turn up heat to 200C.
Use fat separator.
Cook skin side up, uncover for another 15 – 20 min. Till skin is golden brown and crispy. Sauce thickens.
Stir in the bacon. And season with black pepper.
Serve with noodle or mashed potatoes
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