Chicken Thighs in Bacon Gravy

Method

1. Preheat oven to 425F
2. Season skin side of chicken thighs generously with salt and pepper.
3. Heat large oven safe skillet over medium high heat, add olive oil and sear thighs, skin side down, until golden brown and slightly caramelized.
4. Dust thighs in skillet with flour, season with salt, pepper, chili flakes and zest from 1 lemon.
5. Flip thighs in skillet and fry floured side for 2 - 3 minutes to achieve a bit of a crispy crust, remove from pan and set aside to prepare gravy.
6. Add bacon pieces to skillet, fry until crisp, being sure to keep scraping up caramelized bits from bottom of pan.
7. Add onion and garlic, cook until just becoming fragrant, approximately 1 minute.
8. Slice one lemon into wedges, add to skillet along with thyme and rosemary, cook for about 1 more minute.
9. Add cider to quickly deglaze the skillte, stirring to ensure all caramelized bits are scraped up - simmer until liquid is reduced by about half.
10. Add warm chicken stock and bring to a simmer. Return thighs to the skillet, skin side up, into gravy, not sitting on top.
11. Zest the last lemon and add to skillet with more salt, pepper and chile flakes, if desired.
12. Place skillet into pre heated oven and cook for about 20 minutes, until chicken juices run clear or an internal temp of 165F is reached.
13. Garnish with more lemon slices and fresh herbs, serve.