Pan-Roasted Chicken with Maple Bacon Sauce

Directions

1. Season the chicken with 2 teaspoons of salt; set aside.
2. Heat a 10-inch deep skillet over medium-high heat. Add the bacon, and cook until crispy.Transfer the cooked bacon to a paper towel-lined plate to drain. Spoon the oil from the pan into a heatproof container.
3. Add 1 tablespoon of oil back to the pan over medium-high heat. Add 4 pieces of chicken to the pan, skin side down. Cook, undisturbed until the underside is a deep golden color, 5 to 7 minutes. Turn the chicken and cook on the other side until deep golden, about 5 minutes more. Transfer to a dish. Repeat with the remaining pieces of uncooked chicken, adding more of the reserved oil, if needed, to prevent it from sticking to the pan. Set the browned chicken aside while you prepare the sauce. (Note: The chicken is not cooked through yet; it’ll finish cooking in the sauce.)
4. Add the onion slices to the skillet over medium heat. Season with salt. Saute until golden and tender, 3 to 4 minutes, stirring occasionally so they don’t stick to the pan.
5. Meanwhile, add the soy sauce (or tamari), syrup, mustard, and vinegar in a small bowl; whisk to combine. Stir the mixture along with a 1⁄2 cup of water into the skillet with the onions. Bring to a boil. Add the chicken back to the pan and spoon the juices over the top. Reduce the heat to a simmer. Cook, uncovered, for 20 to 25 minutes, until the chicken is cooked through.
6. Sprinkle the cooked bacon pieces and parsley on top. Serve hot. Variation: If you’d like to skip the bacon, sprinkle 1 to 2 tablespoons of olive oil on the chicken instead. Tia Tip: I don’t recommend making this dish in advance since the chicken skin will get rubbery when reheated.