These chicken thighs achieve golden brown perfection before simmering in a savory sauce of chicken stock, balsamic vinegar, garlic, and bacon. Carrots and asparagus complete this dish to give you that veggie boost we are always looking for at dinnertime. Plus it's all dairy free, gluten free, and Whole30 compliant!
3slicesbacon, diced, (Wellshire Turkey Bacon is my personal favorite)
1tspgarlic, minced
6chicken thighs, boneless and skinless
salt & pepper
2cupschicken stock
2tbspbalsamic vinegar
2cupscarrots, cut into circles, approximately 6 large carrots
6ozpearl onions, frozen, no need to thaw them
12sprigsfresh thyme
1tbspfresh rosemary, chopped
1/2tspsalt
1/2tspblack pepper
1cupasparagus, cut into fourths, thin stalks will cook the fastest
1tbsparrowroot flour
1tbspwater
Instructions
Heat 1 tbsp olive oil in a skillet. Add diced bacon and cook over medium high heat, stirring frequently, until bacon starts to get crispy. Add minced garlic to the pan and sauté for an additional 2 minutes until bacon is crispy and garlic is a golden brown. Remove the bacon and garlic to a plate and set aside.
Lay the chicken thighs out on paper towels. Pat dry.
Add another 1 tbsp olive oil to skillet. Place chicken thighs in the pan. Liberally salt and pepper the side facing up. Brown the chicken, flip, and brown the other side. Chicken does not need to be cooked through at this point but you do want to get each side beautifully browned before moving on to the next step.
Add carrots, frozen onions, chicken stock, balsamic vinegar, salt, pepper, thyme, and rosemary to the skillet. Cover and simmer on medium to medium high heat for 10 minutes.
After 10 minutes add your asparagus cut into fourths along with the bacon and garlic you set aside earlier. Cover and simmer for 5 minutes.
To thicken the sauce remove the chicken from the pan. Turn off the stove. In a small container shake together 1 tbsp arrowroot flour with 1 tbsp water. Pour the flour mixture into the skillet and stir. Sauce will begin to thicken immediately. Add your chicken back to the skillet. Serve!
Notes
Don't have arrowroot flour? You can always omit it for a thinner sauce.