Featured Recipe

Bacon Braised Chicken Thighs

Name: Bacon Braised Chicken Thighs
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Ingredients: 6 bone-in skin-on chicken thighs, patted dry; Salt and freshly ground black pepper, to taste; 2 tbsp olive oil or avocado oil; 4 oz diced pancetta (substitute for bacon); 3 medium shallots, thinly sliced; 1/2 cup dry white wine; 1 tbsp Dijon mustard; 1 tbsp chopped fresh rosemary (instead of tarragon); 4 tbsp unsalted butter, softened; 2 tbsp all-purpose flour; 1 cup cherry tomatoes, halved; 2 tbsp chopped fresh chives; Cooked rice or pasta for serving

By Kate

Created on 20 January 2026

Tender chicken thighs browned then braised low and slow with smoky bacon, caramelized shallots, white wine, Dijon, and tarragon. Finished with a butter-flour slurry and fresh tomatoes tossed gently to warm but not cook through. Serve over rice or pasta, topped with chives. A rustic dish with rich layers and straightforward technique. Adapted with pancetta instead of bacon for a deeper pork flavor and swapped tarragon for rosemary for earthiness. Cooking times shifted slightly and steps reordered for better heat control. Focus on sensory clues over timers. Great for winter dinners or batch cooking. The sauce thickens with a simple beurre manié added after braising, ensuring no grainy lumps. Expect woodsy aromas, sizzling bacon crackle, and a velvety glaze coating the chicken.

Prep: 20 min

Cook: 35 min

Total: 55 min

Serves: 6 servings

chicken braised winter meals comfort food

Introduction

Browning skin-on thighs in hot oil until crackling crisp sets the stage. You hear that faint pop, smell the rendered fat fill the kitchen. Pancetta dropped in the same pan crisps quietly, leaving behind a smoky, oily base primed for caramelized shallots. Patient stirring, coaxing color out over medium-low heat; don’t rush or burn. A splash of white wine pulls browned bits free, adding tang. Dijon and rosemary stir flavor into liquid gold. Covered and oven-braised until the thermometer hits safe temp. Butter-house slurry—beurre manié—whisked in creates a glossy sauce without lumps, thick enough to coat skin but smooth enough to spoon. Tossed cherry tomatoes warm through without mushing, lending freshness. Ready over rice or pasta, scattered with chives. Real ingredients, practiced technique, no shortcuts needed.

Ingredients

6 bone-in skin-on chicken thighs, patted dry

Salt and freshly ground black pepper, to taste

2 tbsp olive oil or avocado oil

4 oz diced pancetta (substitute for bacon)

3 medium shallots, thinly sliced

1/2 cup dry white wine

1 tbsp Dijon mustard

1 tbsp chopped fresh rosemary (instead of tarragon)

4 tbsp unsalted butter, softened

2 tbsp all-purpose flour

1 cup cherry tomatoes, halved

2 tbsp chopped fresh chives

Cooked rice or pasta for serving

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About the ingredients

Chicken thighs must be dry before seasoning. Moisture means steaming, no crust. Bone in and skin on to maximize flavor and texture. If pancetta unavailable or cost-prohibitive, good quality thick bacon works but monitor fat carefully to prevent bitterness from burning. Shallots caramelize slowly; don’t turn the heat up to save time or risk bitter edges. Dijon mustard adds tang and depth but if unavailable, substitute spicy brown mustard or a teaspoon of whole-grain mustard for texture. Fresh rosemary imparts piney aroma instead of tarragon’s licorice notes; adjust to preference. Butter-flour mix added last is a practical way to avoid lumps when thickening that sauce; do not dump flour in dry or you’ll regret it. Cherry tomatoes add bright freshness but could be replaced with halved small roasted peppers or pitted olives for variation. Fresh chives at the end cut richness with subtle onion sharpness. Serve with carbs to soak sauce.

Method

Preheat oven to 310°F to compensate for minor time adjustment.

Season chicken thighs generously with salt and pepper. Set aside while heating pan.

Heat oil over medium-high in ovenproof skillet. When oil shimmers hot, place thighs skin-side down. Resist moving them around. Brown 3-5 minutes until skin crisps and releases easily. Flip gently.Skin should be golden and taut but raw underneath. Remove and set on plate.

Add diced pancetta right into the fat left behind. Let it brown slowly, no stirring for a few minutes until crispy and fat renders out. Use a slotted spoon to remove pancetta, leaving fat in pan.

Reduce heat to medium-low. Add sliced shallots to the fat. Stir occasionally. Cook 12-18 minutes until softened, exteriors deeply caramelized with no raw edges. Patience pays here. Monitor color to avoid burning.

Return chicken thighs and pancetta to pan, nestling among shallots. Pour in white wine to deglaze, scraping browned bits from bottom with wooden spoon.

Stir in Dijon mustard and chopped rosemary into the liquid. Aroma should be tangy and herbaceous now.

Cover tightly with lid or foil. Transfer pan to oven and braise 35 minutes. Check internal temp with instant thermometer; 160-165°F signals doneness.

Meanwhile, mix softened butter and flour into a uniform paste (beurre manié). This will thicken sauce post-braise without lumps. No flour direct-pouring.

Remove pan from oven, set on stovetop over low heat. Spoon small dollops of butter-flour paste into sauce away from direct heat, stirring continuously with fork or whisk. Sauce thickens satin-smooth in 2-3 minutes. Adjust heat low; high heat clumps flour.

Add halved cherry tomatoes now. Toss gently for 3-4 minutes just to warm tomatoes through and soften skin slightly without losing shape or juiciness. Avoid simmering or breaking down tomatoes or sauce loses brightness.

Taste sauce, adjust salt and pepper if necessary.

Serve chicken, shallots, and tomatoes over hot rice or pasta. Sprinkle fresh chives on top.

If pancetta unavailable, use thick-cut smoky bacon but render carefully to avoid burnt fat. Rosemary can be swapped back to tarragon or fresh thyme for different profiles. Wine can be replaced with chicken broth plus a splash of vinegar for acidity.

Watch for skin color during sear; raw pink under is fine but no gray dry spots. Use thermometer for fail-safe doneness. Butter paste ensures silky sauce without supermarket thickeners. Tomato finishing adds freshness to a dense sauce.

Technique Tips

Patience and temperature control essential for balance of textures. High heat sears thighs until skin crisps and releases easily; a minute or two more browning on each side builds flavor. Avoid overcrowding pan—work in batches if needed for even browning. Pancetta cooks in the fat left behind, infusing it with smoky pork flavor. Shallots go in next on medium-low heat; slow caramelization creates sweetness and color, no rush. Deglaze with wine; scrape so nothing sticks or burns on bottom. Add mustard and herbs just before oven braise to maximize fresh herb flavor and preserve tang. Use fat and moisture in pan for slow oven cook at 310°F for slightly longer than original time, ensuring tenderness without drying. Remove and return to stove, low heat, whisk in butter-flour paste a little at a time until thickened smoothly—avoid lumps or grit. Tomatoes added last to warm gently, preserving texture and acidity without turning mushy. Garnish fresh herbs for color and bite. Always verify chicken internal temp using instant read to ensure safety and juiciness.

Chef's Notes

💡 Use dry chicken thighs, pat them well. Moisture messes up searing. Boneless, skinless? No go. You need skin for texture and flavor.
💡 Opt for fresh rosemary. More aromatic than tarragon. Swap with thyme if needed for a different profile. Dried herbs won't work.
💡 Pancetta not available? Thick-cut bacon is fine, but watch for burning. Render it slowly, keep that smoky fat.
💡 Shallots need patience. Medium-low heat is crucial. Burn them? Bitter edges ruin the dish. Keep stirring minimally to coax sweetness.
💡 Sauce all about timing. Butter-flour mix to thicken. Don’t dump flour. Small dollops avoid lumps. Stir continuously to prevent clumps.