Ingredients (serves 4):
- 6 large bone-in, skin-on chicken thighs or 1 whole chicken, cut up into 8 pieces
- 1 teaspoon finely ground sea salt
- ¼ teaspoon ground black pepper
- 1 cup white wine (I used Sauvignon Blanc, but if you’re on a Whole30 you can substitute bone broth and a splash of balsamic vinegar)
- 3 to 4 sprigs fresh thyme
- ½ pound bacon (5 to 6 thick strips)
- 1 cup sliced shallots (about 3 large)
- 1 apple, cored and sliced in ½-inch-thick half-moons (I use Fuji)
Heat the oven to 450°F with the rack in the middle position.
Season the chicken pieces on both sides with salt.
Heat a 12-inch cast iron skillet or other oven-safe heavy bottomed skillet over medium-high heat.
In the hot pan, sear the chicken pieces skin side down until nicely browned and crispy, about 4 to 5 minutes. While the skin is crisping, add freshly ground black pepper to the meaty side.
When the skin is crackling, flip the pieces over and cook for 2 minutes more.
Pour in the wine and add the thyme sprigs.
Transfer the pan to the hot oven and roast the chicken for 15 minutes.
While the chicken’s doing its thing in the oven, cross-cut the bacon into ¼-inch pieces.
Brown the bacon bits in a skillet over medium heat until crisp, about 10 minutes.
Transfer the bacon bits to a paper towel-lined plate and pour off all but about a tablespoon of the bacon drippings.
Add the shallots and apple to the skillet and sauté for another 4 to 5 minutes, or until the shallots are softened and the apples start to brown.
Turn off the heat, and stir in half of the crispy bacon bits.
After the chicken has cooked for 15 minutes, add the apple and bacon mixture to the pan with the chicken.
Do your best to nestle the bacon and apples between the chicken pieces rather than covering the skin.
Roast the chicken for another 10 to 15 minutes, or until the internal temperature of the chicken reaches 165°F. (Got a meat thermometer, right? Then use it!)
Sprinkle the remaining bacon bits on top of the chicken.