4 slices Thompson Farms country cured bacon, chopped
8 bone-in chicken thighs (skin on)
Salt and pepper, to taste
2 R&A Orchards red delicious apples, cored and diced
12 oz. B.J. Reece Orchards apple cider
4 tbsp. fresh thyme, chopped, divided
2 tbsp. whole grain mustard
1 tsp. kosher salt
Pre-heat oven to 450 degrees.
Halve red onions through root end, then cut into thick wedges, leaving some of core attached to each.
Toss onions and olive oil in a large bowl. Arrange onions on baking sheet, making sure they don’t overlap or touch. Roast for 30 minutes.
In a large skillet, cook chopped bacon over medium heat until crisp. Remove from the pan and set aside, reserving drippings in skillet.
Season both sides of chicken with salt and pepper. Add chicken to skillet, skin side down, and cook 15 minutes. Flip chicken and continue to cook until crisp and browned on both sides, with an internal temperature of 165 degrees.
Remove chicken from skillet and set aside. Add diced apples to the skillet and cook 4 minutes or until browned on both sides; remove from skillet. Drain and discard drippings from the skillet.
Add apple cider, 2 tbsp. thyme, mustard and kosher salt to the skillet, scraping up any browned bits. Bring to a boil, then reduce heat, simmering for 10 minutes.
To serve, divide chicken thighs, roasted onions and apples among shallow bowls or plates. Spoon cider mixture over the top and garnish each serving with bacon and remaining fresh thyme.