Recipe: Pan Roasted Chicken with Bacon and Apples
1 whole chicken, cut up into 8 pieces 1 teaspoon finely ground sea salt 1/4 teaspoon ground black pepper 1/2 pound bacon (5 to 6 thick strips) 1 cup sliced shallots (about 3 large) 1 apple, sliced in 1/2-inch-thick half-moons 1 cup white wine 3 to 4 sprigs fresh thyme
Preheat the oven to 450°F. Season the chicken pieces liberally on both sides with the salt, and just on the flesh side with the pepper.
Heat a large, dry cast-iron, or other oven-safe, skillet over medium-high heat. Sear the chicken pieces skin side down in the hot skillet until nicely browned and crispy. Flip and cook on the flesh side for 2 minutes. Pour in the wine and nestle in the thyme sprigs. Roast in the oven for 15 minutes.
Meanwhile, brown the bacon in a medium skillet over medium heat until crisp, about 10 minutes.
Pour off all but about a tablespoon of the fat, and add the shallots and apple. Saute for another 4 to 5 minutes, or until the shallots are softened and the apples start to brown.
After the chicken had cooked for 15 minutes, add the bacon apple mixture to the pan with the chicken, doing your best to nestle it between the pieces as opposed to covering the skin. Roast for another 10 to 15 minutes, or until the internal temperature of the chicken reaches 165°F.