80 minutes
Juicy chicken thighs are paired with savory fingerling potatoes, sweet peas, and crispy bacon, all infused with the delicate flavors of onion, garlic, and oregano. A splash of dry sherry brings a touch of sophistication to this comforting, homestyle dish.
Bacon, cut into 1/2-inch pieces
slices
Chicken Thighs, bone-in, trimmed
0 oz
teaspoons
teaspoons
Fingerling Potatoes, unpeeled
0 lb
Onion, halved and sliced into 1/4-inch-thick wedges
each
Garlic Clove, minced
each
Oregano, minced
teaspoons
teaspoons
cups
tablespoons
cups
Parsley, chopped, divided
cups
1. Prepping the Skillet
Adjust the oven rack to the middle position and preheat the oven to 350 degrees Fahrenheit.
2. Bacon Crispiness
In a 12-inch oven-safe nonstick skillet, cook the bacon pieces over medium heat until crispy, about 5 to 7 minutes. Transfer the bacon to a paper towel-lined plate to drain.
3. Chicken Prep
Pat the chicken thighs dry with paper towels and season all over with 1 teaspoon of salt and the pepper. Heat the bacon fat left in the skillet over medium-high heat until shimmering. Place chicken thighs, skin side down, into the skillet. Cook until the skin is well browned, about 6 to 9 minutes. Then transfer the chicken, skin side up, onto a plate.
4. Potato and Onion Sauté
Pour off all but 2 tablespoons of fat from the skillet. Heat the remaining fat over medium heat until shimmering. Add the fingerling potatoes, onion slices, and the remaining 1/4 teaspoon salt. Cook until the onions begin to brown, stirring occasionally, for about 4 minutes. Introduce the minced garlic and oregano to the skillet, cooking until fragrant, roughly 30 seconds. Sprinkle in the flour and stir well.
5. Broth Blend
Pour in the chicken broth and stir to combine. Return the chicken thighs to the skillet, skin side up, along with any juices that have accumulated. Bring the mixture to a simmer.
6. Oven Baking
Transfer the skillet to the preheated oven and bake, uncovered, until the chicken registers at least 185 degrees Fahrenheit, which should take about 30 to 35 minutes.
7. Final Touches
Move the chicken to a serving platter. Place the skillet over medium-high heat (be cautious, as the handle will be hot). Add the dry sherry and bring the sauce and vegetables to a simmer. Let it cook until the sauce slightly thickens, around 2 minutes. Add the frozen peas and continue cooking until the potatoes are tender and the peas are warmed through, stirring occasionally, about 3 minutes longer.
8. Garnish and Serve
Off the heat, stir in half of the chopped parsley. Spoon the sauce and vegetables over the chicken on the serving platter. Sprinkle the crispy bacon and the remaining parsley over the top.
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