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Balsamic Chicken with Peas and Bacon.

Servings: 4


  • 4 boneless skinless chicken thighs halved
  • salt and pepper to taste
  • 3 slices of uncured bacon chopped
  • 1 shallot halved and then sliced
  • 1 Tbs balsamic vinegar
  • 1 tsp Dijon mustard
  • 2 tsp real maple syrup
  • 1/3 cup chicken broth gluten free
  • ½ tsp herbs de Provence spice blend
  • 1 cup frozen peas
  • shredded parmesan cheese for garnish- optional
  • I recommend using organic ingredients when possible.


  • Wash and pat dry chicken thighs. Trim any excess fat and cut them in half. Season chicken with salt and pepper.
  • Cut bacon slices into ½” pieces. In a cast iron skillet, over a medium burner, cook bacon until crisp and remove to drain onto a paper towel lined plate.
  • Pour off bacon grease to a separate container and reserve, (turn off your burner, no grease fires please). Return 2 tsp of bacon grease to the pan.
  • Over a medium burner, brown 4 of the chicken thigh halves in the bacon fat, cooking 3 minutes per side. Remove to a paper towel lined plate. Repeat with remaining 4 chicken thigh halves.
  • Add 2 more tsp of bacon grease to the pan, and sauté the shallot until soft, about 3 minutes.
  • In a separate bowl, whisk together the balsamic vinegar, dijon mustard, maple syrup, chicken broth, and herbs de Provence. Add mixture to the skillet and deglaze the pan.
  • Return chicken thighs to the pan, along with the frozen peas, tossing to coat.
  • Simmer for about 3-4 minutes, or until the chicken is cooked through, the peas are warmed, and the liquid has reduced. Add more chicken stock if necessary. Taste and adjust seasoning.
  • Sprinkle with cooked bacon pieces and garnish with shredded Parmesan cheese.
  • (Note: I love this dish with a side of roasted fennel, cabbage, and onions.)