CHICKEN BACON SKILLET RECIPES

Steps:

• In a large saucepan cook green beans in a small amount of boiling water about 3 minutes or until crisp-tender; drain. Immediately plunge into ice water to stop cooking.
• In an extra-large skillet cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon and drain on paper towels, reserving 1 tablespoon drippings in skillet.
• Sprinkle chicken with salt and pepper. Cook chicken in the reserved drippings over medium-high heat for 12 minutes, turning once. Remove chicken from skillet; keep warm.
• Add squash to skillet; cook for 3 minutes, stirring occasionally. In a medium bowl whisk together broth, flour, and lemon peel; add to squash in skillet. Cook and stir until thickened and bubbly. Stir in green beans and chicken. Cook about 6 minutes more or until chicken is done (165°F). Sprinkle with the reserved bacon. Serve with lemon wedges.

Steps:

• Preheat oven to 400°. Pat chicken thighs dry with paper towels and place on a small sheet tray.  In a large cast iron skillet over medium heat, toast pecans, tossing, until fragrant and lightly toasted, about 2 minutes. Turn off heat, remove pecans, set aside to cool, then roughly chop. Return skillet to low heat and add bacon. Cook, stirring occasionally, letting fat render, until bacon pieces crisp up, 5 to 6 minutes. Transfer to a paper-towel lined plate, leaving bacon fat in the pan.   Return skillet to medium-high heat. Season chicken all over with salt and pepper, then add chicken carefully to the hot pan in one layer, skin side down. Cook, undisturbed, until skin is deeply golden and crispy, 5 to 6 minutes. Transfer thighs to a clean plate.  Reserve 1 tablespoon fat in skillet and carefully drain remaining fat. Over medium high heat, add Brussels sprouts, fennel, onions, and thyme. Cook, stirring occasionally, until vegetables are beginning to soften, about 5 minutes. Add garlic and continue cooking until vegetables are slightly golden, 3 to 5 minutes more. Season with salt and pepper. Add white wine, increase heat to high, and scrape to deglaze brown bits from pan with a wooden spoon. Reduce until there is about 2 tablespoons liquid left. Add broth, stirring well, and nestle chicken thighs skin side up into the vegetables. Add any juices to the pan as well. Bring to a boil, then transfer to oven. Bake until chicken is cooked through, about 20 minutes.  Place vegetables on a platter, sprinkle with pecans and bacon and any oil drippings, then top with chicken thighs. Drizzle pan sauce over all. Zest lemon with a microplane over the dish, then cut the lemon and squeeze a lemon half over chicken. Serve with warm bread.