Recipes and Cooking Chicken Thighs with Caramelized Onion and Bacon Dressing 4.7 (3) 1 Review By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 1, 2013 Print Rate It Share Share Tweet Pin Email Photo: Jacob Fox Prep Time: 40 mins Cook Time: 31 mins Bake Time: 15 mins Total Time: 1 hrs 26 mins Servings: 4 Jump to Nutrition Facts Ingredients 3 slices lower sodium less fat bacon 3 large onions, halved and sliced (3 cups) 2 cup multigrain ciabatta rolls cut into 1/2-inch cubes and dried* (2 1/2 ounces) ½ cup reduced-sodium chicken broth ¼ cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten 2 tablespoon snipped fresh parsley ¼ teaspoon ground black pepper 4 large skinless, boneless chicken thighs (about 1 pound) 1 tablespoon olive oil Snipped fresh parsley Directions Preheat oven to 400°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°F. Before serving, sprinkle with additional parsley. *Tip: To dry bread cubes, spread them in an even layer in a 15x10x1-inch baking pan. Bake in a 300°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. Rate it Print Nutrition Facts (per serving) 288 Calories 9g Fat 21g Carbs 28g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 288 % Daily Value * Total Fat 9g 12% Saturated Fat 2g 10% Cholesterol 110mg 37% Sodium 357mg 16% Total Carbohydrate 21g 8% Total Sugars 5g Protein 28g Vitamin C 12.8mg 64% Calcium 50mg 4% Iron 2.3mg 13% Potassium 520mg 11% Folate, total 47.6mcg Vitamin B-12 1mcg Vitamin B-6 0.7mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.