Braised Chicken Thighs with Rosemary and Bacon

1 . Stage

Place bacon in a large frying pan and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels and snip into bits.

2 . Stage

Drain bacon grease from the pan and add olive oil and butter to the same pan. Add garlic and brown slightly over medium heat, 1 to 2 minutes. Add chicken, salt, and pepper; brown until chicken is staring to crisp but is not too done, about 8 minutes. Remove chicken and drain on a paper towel.

3 . Stage

Drain most of the oil and butter from the pan, leaving just a small amount for flavor. Add chicken broth, tomato paste, wine, and bacon bits; bring to a boil.

4 . Stage

Remove a small amount of boiling liquid to a bowl and stir in flour. Pour back into the skillet and whisk until it thickens, 2 to 3 minutes. Stir in rosemary. Reduce heat to low and return chicken thighs to the skillet. Cover and simmer until chicken is no longer pink at the bone and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).