Lemon Herb Chicken Thighs with a Crispy Bacon Gravy
Ingredients
8 each bone-in chicken thighs (about 3-4 pounds)
2-3 tablespoons all-purpose flour
Pinch of chili flakes, to taste
150g plain flour
1 lemon, zested
2 cups warm chicken stock, divided
2 lemons, divided
Cooking Instructions
Prepare chicken thighs, seasoning skin-side generously with salt and pepper.
Preheat frying pan until very hot, then sear the beef over a high heat until it's coloured on all sides. Place the beef in a large, roasting tray with the garlic halves and the thyme sprig and roast for about 45 minutes for medium rare.
For the gravy - Add bacon to pan, cooking until crisp and scraping up caramelized bits.
One head of garlic, cut in half horizontally
To make the gravy, place the roasting tray over a low heat on the hob, add the onions to the juices in the tray.
Carve the beef thinly and pour the gravy.
Return chicken thighs to the pan, skin side up, nestling into the gravy. Zest remaining lemon over chicken and season with salt, pepper, and chili flakes.
Serve straight out of the pan, garnishing with sliced lemon and fresh herbs.