Eosinophilic Esophagitis Friendly Whole30 Bacon Brussels Sprouts Skillet with Chicken
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Learn more →Ingredients
4 servings
- 4 bone-in, skin-on chicken thighs (about 2 lb total)
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- 6 oz sugar-free uncured pork bacon, cut into 1-inch pieces
- 1 lb brussels sprouts, trimmed and halved
- 1 medium shallot, thinly sliced
- 3 cloves garlic, thinly sliced
- ½ cup chicken broth
- 1 tbsp fresh lemon juice
- 1 tsp fresh thyme leaves
For serving
- 1 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Pat the chicken thighs completely dry with paper towels, then season all over with the salt, black pepper, and smoked paprika.
- 2
Place the bacon pieces in a cold 12-inch oven-safe skillet and set over medium heat. Cook, stirring occasionally, until the bacon is crispy and the fat has rendered, about 7–8 minutes. Transfer the bacon to a plate with a slotted spoon, leaving the rendered fat in the skillet.
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