Entree: United States – Ozarks – Ozark Mountain Chicken (Rustic skillet chicken braised with bacon, onions, and a creamy pan gravy)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 4 bone-in chicken thighs, approx. 7 oz (200 g) each
- 6 slices bacon, chopped, about 6 oz (170 g)
- 1 tbsp (15 ml) vegetable oil
- 1 large yellow onion, thinly sliced (about 8 oz / 225 g)
- 1 green bell pepper, seeded and sliced, about 6 oz (170 g)
- 3 cloves garlic, minced
- 1/4 cup (32 g) all-purpose flour
- 1 1/2 cups (360 ml) chicken stock
- 1 cup (240 ml) heavy cream
- 1 tbsp (15 ml) apple cider vinegar
- 1 tsp (5 g) Dijon mustard
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley
- Optional: 1 tsp (4 g) smoked paprika

Instructions

1. Pat the chicken thighs dry and season both sides with salt and pepper. In a large skillet over medium heat, cook the chopped bacon until crisp; remove bacon with a slotted spoon and set aside, leaving the bacon fat in the skillet. If needed, add the vegetable oil to the fat.
2. Increase heat to medium-high and brown the chicken thighs skin-side down until deep golden, about 6–8 minutes; flip and brown the other side 4–5 minutes. Remove chicken to a plate.
3. Reduce heat to medium, add the sliced onion and bell pepper to the skillet and sauté in the bacon fat until softened and beginning to brown, about 6–8 minutes. Add the minced garlic and cook 30 seconds until fragrant.
4. Sprinkle the flour over the vegetables and stir to combine, cooking 1–2 minutes to remove the raw flour taste and form a roux.
5. Gradually whisk in the chicken stock, scraping up browned bits from the pan, then stir in the heavy cream, Dijon mustard, and apple cider vinegar. Bring to a gentle simmer.
6. Return the chicken and rendered bacon to the skillet, nestling the pieces into the sauce. Reduce heat to low, cover, and simmer until the chicken is cooked through and tender, about 20–25 minutes.
7. Uncover, increase heat briefly to thicken the sauce if needed, and adjust seasoning with salt, pepper, and smoked paprika if using. Sprinkle chopped parsley over the top and serve hot.