Tender Braised Chicken Thighs with Apple and Bacon Chutney, Accompanied by Roasted Red Potatoes

Ingredients 0/11

Step 1

Heat your oven to 450°F (230°C). While it’s warming up, combine the red wine vinegar and brown sugar in a small saucepan. Cover it and bring it to a boil, then lower the heat and let it simmer until the sugar dissolves and the sauce thickens a bit, about 5 to 10 minutes.

Step 2

Cook the bacon in a large skillet over medium heat, stirring occasionally. Add a few dashes of liquid smoke while it crisps up—this should take around 5 to 10 minutes. Once it’s done, transfer the bacon to a paper towel-lined plate to drain, and pour out the bacon grease.

Step 3

Put the potatoes skin-side down in a baking dish, drizzle with a tablespoon of olive oil, and season with salt and pepper. Pop them in the oven and roast until they’re tender, about 20 minutes.

Step 4

Stir the cooked bacon and chopped apples into the vinegar and brown sugar mixture, then bring it back to a boil. Add the garlic, turn the heat to low, cover the pan, and let it simmer gently for about 30 minutes.

Step 5

While that’s cooking, heat the remaining 2 tablespoons of olive oil in a skillet over medium-high heat. Season the chicken thighs with salt and pepper, then add them to the hot oil. Cook the chicken for around 7 minutes on one side, then flip. Pour in a splash of water and a few shakes of liquid smoke, cover the skillet, and let the chicken cook until it’s no longer pink inside—about 10 more minutes. You can check with a thermometer to make sure it reaches 165°F (74°C).

Step 6

Finally, arrange the chicken on a plate, spoon the apple and bacon chutney over the top, and serve with the roasted potatoes on the side.