Ingredients:
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
Butter
Parsley
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Preparation:
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
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