ROASTED CHICKEN THIGHS WITH CREAMED SHALLOTS AND BACON

This recipe came from Cooks Country, and every time I have made it, it has been a big hit.  My boys love it, and I recently made it for friends, and the husband referred to the meal as a “feast”.  The first time I made it I didn’t realize I didn’t have Brandy so I substituted Sherry and loved it just as much as when I have made it with Brandy.  These will go on the frequent rotation list for sure.  Kim made them recently and even Mark (a picky eater) loved them – enough said!

8 (5-7 oz) bone-in chicken thighs, trimmed

S&P
1 TB canola oil
4 slices bacon, cut into 1” pieces
8 shallots, peeled and halved lengthwise
½ c. brandy*
¼ c. water
½ c. heavy cream
1 TB minced fresh thyme

Preheat oven to 450.  Line rimmed baking sheet with foil.  Pat chicken dry with paper towels and season with S&P.  Heat oil in 12” skillet over med hi heat until just smoking.  Cook chicken, skin side down, until well browned, about 8 minutes.  Transfer chicken to prepared sheet, skin side up, and roast until chicken registers 175 degrees, 15 to 20 minutes.

Meanwhile, pour off fat from skillet.  Add bacon and cook over med high until crisp, 6-8 min.  Using slotted spoon transfer bacon to paper towel-lined plate.  Add shallots to now-empty skillet, cut side down.  Cover and cook until well browned, about 3 min.  Off heat, add brandy* and water.  Return skillet to heat and cook, covered, until shallots are tender, about 5 min.

Stir in cream and thyme and simmer, uncovered, until thickened, about 3 min.  Season with S&P to taste.  Transfer creamed shallots to serving platter, arrange chicken on top and sprinkle with bacon.  Serve.

*May substitute Sherry.