Ingredients

2 slices bacon, halved crosswise

6 bone-in skin-on chicken thighs (about 1 ½ lb.)

1 tsp. kosher salt

1 tsp. freshly ground black pepper

2 tbsp. butter

1 small yellow onion, finely chopped

6 cloves garlic, crushed

4 medium carrots, cut into 1 ½” chunks

1 tbsp. fresh thyme leaves, plus more for garnish

1/2 tsp. ground white pepper

1/2 tsp. ground coriander

1/4 tsp. freshly grated nutmeg

1/4 tsp. red pepper flakes

3 tbsp. Dijon mustard

1/3 c. white wine (such as Pinot Grigio)

1 c. low-sodium chicken broth

3/4 c. half-and-half

2 tsp. granulated sugar

1 c. frozen green peas

Lemon wedges, for serving

Preparation

Step 1In a large pan over medium heat, cook bacon until golden, about 6 minutes. Transfer bacon to a plate and crush into pieces when cool. Keep 1 tablespoon bacon fat in the skillet, reserving remaining fat for later.Step 2Return pan to medium-high heat and add chicken skin-side down. Season with salt and pepper, and cook until skin is deeply golden, about 7 minutes. Flip and cook for 3 minutes more. Transfer to a plate.Step 3Return pan to medium-high heat. Add butter and reserved bacon fat. Add onion, garlic, carrots, thyme, white pepper, coriander, nutmeg, and red pepper flakes. Cook, stirring frequently and scraping up any brown bits on bottom of pan, until onions begin to turn translucent, 6 to 8 minutes. Stir in mustard until evenly combined, then add wine and cook until mostly reduced, 2 to 3 minutes.Step 4Add broth, half-and-half, and sugar, and bring to a simmer. Return chicken to pan and continue simmering until sauce is thick and silky, 12 to 15 minutes. Add peas and cook until warmed through.Step 5Garnish with more thyme, a squeeze of lemon, and crushed cooked bacon before serving.

Bacon fat provides the deeply savory backbone of this one-pan recipe, but if you’d rather skip the pork, you can substitute with equal amounts of extra-virgin olive oil or butter to kick off the cooking process. Once you’ve made this, we want to know what your thoughts are! Drop us a comment down below with feedback and suggestions!