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Chicken Thighs with Caramelized Onion and Bacon Dressing
- Preheat oven to 400 degrees F. Heat a large skillet over medium heat. Cook the bacon in hot skillet about 10 minutes or until brown and crispy, turning once. Remove and drain bacon on paper towels. Reserve 1 tablespoon of the bacon drippings in skillet. Add onions. Reduce heat to medium-low. Cook, covered, for 13 to 15 minutes or until onions are tender, stirring occasionally. Uncover; cook and stir over medium-high heat for 3 to 5 minutes or until golden. Remove from heat.
- Chop the bacon. In a medium bowl combine the bacon, caramelized onions, bread cubes, broth, egg product, 2 tablespoons parsley, and the pepper. Stir gently to combine. Divide dressing mixture among four individual 12- to 14-ounce casserole dishes; set aside.
- In the same skillet cook the chicken in hot oil over medium heat about 5 minutes or until browned, turning once. Place one chicken thigh on dressing mixture in each casserole. Bake, uncovered, for 15 to 20 minutes or until an instant-read thermometer inserted in stuffing registers 165 degrees F. Before serving, sprinkle with additional parsley.
From the Test Kitchen
To dry bread cubes, spread them in an even layer in a 15x10x1-inch baking pan. Bake in a 300 degrees F oven for 10 to 15 minutes or until cubes are dry, stirring twice; cool. (Cubes will continue to dry and crisp as they cool.) Or let bread cubes stand loosely covered at room temperature for 8 to 12 hours.
Nutrition Facts (Chicken Thighs with Caramelized Onion and Bacon Dressing)
- Per serving:
- 288 kcal cal.,
- 9 g fat
- (2 g sat. fat,
- 1 g polyunsaturated fat,
- 4 g monounsatured fat),
- 110 mg chol.,
- 357 mg sodium,
- 21 g carb.,
- 3 g fiber,
- 5 g sugar,
- 28 g pro.
- Percent Daily Values are based on a 2,000 calorie diet