Braised Chicken Thighs with Bacon & Peppers
12 bone-in chicken thighs, with skin
3 tablespoons Luberon N.4, divided
3 slices bacon, cut crosswise into ¼-inch pieces
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 small red onions, thinly sliced (about 4 cups)
6 garlic cloves, thinly sliced
2 cups white wine
2 cups chicken stock
10 Peppadew peppers, cut into ¼-inch slices
¼ cup finely chopped parsley
3 tablespoons thinly sliced preserved lemon
1. Season the chicken all over with 1 tablespoon of salt and 2 tablespoons of Luberon N.4
2. In a Dutch oven or large skillet, cook the bacon over medium heat until crisp, about 8 minutes. Transfer the bacon to paper towels, leaving the fat in the pan. Add 1 tablespoon of the olive oil to the skillet, then add the chicken skin side down (you may need to work in batches). Cook the chicken, turning once, until browned on both sides, about 10 minutes. Transfer the chicken to a platter, leaving the fat in the pan.
3. Add the onions, garlic and the remaining tablespoon of Luberon N.4 to the skillet and cook over medium-low heat, stirring occasionally, until golden brown, about 15
minutes. Deglaze with the wine, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
4. Return the bacon and chicken to the skillet and add the chicken stock. Bring to a boil, lower the heat and add the chicken stock. Bring to a boil, lower the heat and simmer, covered, for 20 minutes. Add the Peppadew peppers, cover and continue simmering until the chicken is cooked through, about 25 minutes longer.
5. Stir in the parsley and preserved lemon, drizzle with olive oil and serve.
Photography by Thomas Schauer.