The mercury’s dropping, the leaves are turning orange, and the nights are growing longer.
And you know what that means….
It’s harvest time, and all our favorite veggies and fruits are in season. Think brussel sprouts, sweet shallots, bacon, and chicken. Use up your bumper crop in these recipes.
This skillet chicken recipe is my new favorite fall recipe — starting with the fact that it’s made entirely in one pan with small bite-sized pieces of salty bacon and sweet caramelized shallots.
Then, it ends with the fact that it’s going to have that golden, crispy chicken skin after the chicken is pan-fried a little bit before taking a nice oven-bath in the white wine pan sauce.
This chicken, though! It’s company-worthy but it’s easy enough for a weeknight. It’s beautiful and one-pot simple.
Just a few important notes about this recipe. It is actually made in 3 different stages, starting with the bacon, but uses the same pan.
I love to save on dishes whenever possible! Each stage is not that time consuming; in fact the entire meal is made in less than 30 minutes, but does require attention.
Skillets are primarily for frying foods, but you can also sauté, sear, brown, or scramble in a skillet. In Britain, a skillet is an old-fashioned type of cooking pot with legs.
Experts think the word comes from the Middle French esculette, “a little dish,” from the Latin root scutella, “serving platter. Perfect for “one pot” cooking.
They are a great go-to whenever you are looking for a fuss free meal.
You know I adore my cast iron pans….here’s why:
Cast Iron Pan Benefits:
Nonstick: There are plenty of benefits of a cast iron pan. For starters, once your cast iron skillet has a nice sheen to it, it’s basically nonstick. That means you can cook with less oil, which means it’s a health bonus.
Long life span:
Cast iron cookware has a long life span as well. Many people still use cast iron pans inherited from their parents or grandparents.
Adds iron to your foods:
Possibly one of the greatest cast iron skillet health benefits is that it adds iron to your food. Many people suffer from iron deficiency, and cooking with cast iron pans can help increase your iron content by as much as 20 times!
Use in oven and stove top:
They are dual purpose. Not only can you use them on the stove, but you can also use them in the oven at any temperature.
Easy to clean:
When shown a little care, one of the most popular benefits of cast iron pans is that they are easy to clean. They don’t require soap and food lifts off the pan easily.
CJ’S FOLLOW-UP TASTE TEST:
This dish was great the next day. However, I have to admit (me CJ) that Brussel Sprouts do not seem to hold up well the second day as some vegetables. I think if we made this again, broccoli might hold up better and I also realize that everyone doesn’t like Brussel Sprouts. This really was a top notch gourmet Keto dish. However, it’s not necessarily just a keto recipe you can serve this to anyone and it no one would know the difference. Delicious!
CJSKETOKITCHEN RECIPE SPOTLIGHT
In this section we try and highlight other recipes that might interest you. This week we decided to highlight another very popular and easy to make recipe:
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Bacon Chicken Harvest skillet
- cast iron skillet
- 6 bone-in skin-on chicken thighs
- 1/2 cup whole pecans chopped
- 1/4 cup bacon crumbled
- 1 lb Brussels sprouts trimmed and quartered
- 1 shallot sliced into half moons
- 1 tsp thyme 3 sprigs chopped
- 3 cloves garlic chopped
- 1/2 cup white wine
- 1 cup chicken broth
- 1 lemon zest and juice.
- Preheat oven to 400°. Pat chicken thighs dry with paper towels and place on a small sheet tray.
- Heat 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. Over medium high heat, add Brussels sprouts, 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 and herb blend.
- 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 30 to 40 minutes.Serve immediately.
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