{
“title”: “Skillet Country Chicken with Maple-Bacon Pan Gravy”,
“post”: “
Skillet Country Chicken with Maple-Bacon Pan Gravy
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When I was a child, summer storms had a way of making the whole house smell like rain and wood smoke. My grandmother would slide a well-worn skillet from the stove, its blackened belly telling stories of winters and harvests. She never used a recipe card—just a handful of this, a splash of that, and a knowing look as if the pan itself had whispered what the meal needed.
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This skillet chicken with maple-bacon pan gravy is one of those stories. It began on a night when the wind snapped the clothesline and the hens decided to hide in the coop. I found a few bone-in thighs in the icebox, two strips of bacon, and a jar of maple syrup someone had tucked away in the pantry. By the time the thunder rolled away, the house smelled like browned corn, sweet maple, and thyme. We ate straight from the pan, passing biscuits and piling up seconds until the plates were wiped clean with buttered bread.
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It’s a humble dish, the sort that feels like an old friend. It’s forgiving, too—if you don’t have thighs, breasts will do; if you prefer, swap the maple for good honey. The trick is slow, confident heat and a little patience while the gravy pulls all the flavors together.
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Prep time: 15 minutes
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Cook time: 35–45 minutes
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Serves: 4
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Ingredients
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- 6 bone-in, skin-on chicken thighs (about 2–2½ lbs)
- 4 slices thick-cut bacon, chopped
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1½ cups low-sodium chicken stock
- 2 tablespoons pure maple syrup
- 1 teaspoon Dijon mustard (optional, for a gentle tang)
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
- 2 tablespoons butter
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil (if needed)
- Fresh parsley, chopped, for garnish
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Directions
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- Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper.
- In a large cast-iron skillet over medium heat, cook the chopped bacon until crisp, about 6–8 minutes. Remove with a slotted spoon to a paper towel-lined plate, leaving the bacon fat in the skillet. Reserve the crisped bacon for garnish.
- If the skillet is dry, add 1 tablespoon olive oil to the bacon fat. Add the chicken thighs skin-side down and sear until the skin is golden brown and crisp, about 6–8 minutes. Flip and brown the other side for 3–4 minutes. Work in batches if the pan is crowded. Transfer browned chicken to a plate.
- Reduce heat to medium-low. Add the sliced onion to the skillet and cook until softened and beginning to caramelize, scraping up browned bits from the pan, about 6 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.
- Sprinkle the flour over the onions and garlic and stir to coat. Cook for 1–2 minutes, stirring, to remove the raw flour taste.
- Slowly pour in the chicken stock, stirring to dissolve any lumps and deglaze the pan. Add the maple syrup, Dijon (if using), thyme, and butter. Stir until the butter melts and the sauce begins to thicken.
- Return the chicken (and any accumulated juices) to the skillet, skin-side up. Spoon a bit of sauce over the thighs, reduce heat to low, cover, and simmer gently for 18–22 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is tender. Uncover in the last 5 minutes to let the skin crisp back up a touch if desired.
- Stir the reserved crispy bacon into the gravy or sprinkle on top just before serving. Taste and adjust seasoning with salt and pepper.
- Garnish with chopped parsley and serve family-style from the skillet with mashed potatoes, buttered biscuits, or a simple green vegetable.
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Notes & Tips
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- If you prefer a thicker gravy, whisk 1 teaspoon cornstarch with 2 teaspoons cold water and stir into the simmering sauce at the end, cooking until clear and thickened.
- Boneless skin-on thighs or bone-in breasts will work; adjust cooking time so the meat reaches 165°F (74°C).
- Swap maple for honey in a pinch—maple gives a deeper, woodsy sweetness that pairs beautifully with bacon and thyme.
- Make ahead: You can brown the chicken and prepare the sauce, then cool and refrigerate separately for up to 24 hours. Rewarm gently on the stovetop, finish in the oven at 350°F (175°C) for 10–15 minutes if needed.
- Leftovers keep well in the fridge for 3–4 days. Reheat gently on the stovetop; add a splash of chicken stock if the sauce has tightened up.
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Serving Suggestions
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Serve this skillet chicken over creamy mashed potatoes, alongside buttery corn, or with warm biscuits to mop up every last drop of the maple-bacon gravy. A simple green salad or braised collards brings a bright contrast to the richness.
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”
}
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