Braised Chicken, Tomatoes and Bacon

Name: Braised Chicken, Tomatoes and Bacon
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 4 slices thick-cut bacon, chopped; 6 bone-in skin on chicken thighs (6.2 lb total weight); salt; fresh ground pepper; 1 yellow onion, chopped; 2 large garlic cloves, minced; 1/4 cup dry white wine; 1 tablespoon chopped fresh oregano; 1/4 teaspoon red pepper flakes; 1 (14 1/2 ounce) can diced tomatoes, with juice

Submitted by ratherbeswimmin

"In ‘ Williams-Sonoma: Simple Suppers’"

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Ready In:: 1hr
Ingredients:: 10
Serves:: 6

ingredients

4 slices thick-cut bacon, chopped
6 bone-in skin on chicken thighs (6.2 lb total weight)
salt
fresh ground pepper
1 yellow onion, chopped
2 large garlic cloves, minced
¹⁄₄ cup dry white wine
1 tablespoon chopped fresh oregano
¹⁄₄ teaspoon red pepper flakes
1 (14 1/2 ounce) can diced tomatoes, with juice

directions

In a large frying pan over medium heat, cook the bacon, turning often, until crisp, 4-5 minutes.
Using a slotted spoon, transfer the bacon to a small plate.
Drain off all but 2 T drippings from the pan.
Season the chicken with salt and pepper.
Return the pan to med-high heat, add the chicken, and cook, turning once or twice, until golden brown on both sides, about 8 minutes total.
Transfer the chicken to a plate.
Add the onion and garlic to the pan and sauté until softened, about 4 minutes.
Pour in the wine and stir to scrape up the browned bits on the pan bottom.
Stir in the oregano, red pepper flakes, and tomatoes and their juice.
Return the chicken and any juices from the plate to the pan, cover, decrease the heat to med-low, and braise until the chicken is cooked through, 25-30 minutes.
Uncover, increase the heat to med-high, bring to a simmer, and stir in the bacon.
Transfer the chicken to dinner plates, top with the sauce, and serve.