Pan-fried chicken thighs with bacon and potatoes

White meats are among the most used in the kitchen: let's see the recipe for pan-fried chicken thighs.  

Cooking white meat is quite simple and does not require long cooking times. Pan-fried chicken thighs are a simple and tasty second course of meat that can be prepared without too much difficulty.

Pan-fried thighs are excellent served with a side dish of roast potatoes, simply prepared by cutting the potatoes into wedges and cooking them in the oven with oil and rosemary. To enrich the dish, then, we added bacon cubes and aromatic herbs. But let's go in order and see how to prepare this recipe !

How to prepare pan-fried chicken thighs  

1. First, put the diced bacon in the pan and brown it over medium heat for 5 minutes. In this way it will lose some fat which will flavor the chicken.
2. Then add two tablespoons of oil and heat it. Then brown the chicken thighs, one minute on each side, choosing to your liking whether to keep the skin on or not.  
3. Deglaze with the white wine and when the meat is golden brown, salt and pepper and add the garlic and rosemary. Cover and cook the chicken for 30 minutes , turning it occasionally.
4. Before serving the thighs, make sure they are cooked by cutting one with a knife: the meat must be white.  
5. While the meat is cooking, peel the potatoes , cut them into wedges and place them on a baking tray lined with parchment paper. Season with oil, fresh rosemary and salt and bake at 220°C for 25 minutes .  

Serve hot chicken with potatoes. As an alternative to baked potatoes, you can prepare an excellent mashed potatoes . 

storage

They can be kept in the fridge, for a maximum of 2-3 days , in a container covered with transparent film. We do not recommend freezing in the freezer.

Read also

Chicken thighs in the air fryer: a light second course

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