- 4 slices thick-cut bacon, chopped
- 4 (about 1.5 pounds) bone-in, skin-on chicken thighs
- Kosher salt and black pepper, to taste
- 1/2 cup all purpose flour
- 1 tablespoon smoked paprika
- 2 medium sweet potatoes, peeled and chopped
- 1 small yellow onion, chopped
- 1 apple, chopped
- 2 garlic cloves, minced
- 1 tablespoon chopped fresh thyme
- 1 1/2 cups reduced-sodium chicken broth
- 2 tablespoons dijon mustard
- 1 tablespoon maple syrup
- 1 lemon, cut into wedges
- Preheat oven to 400°F. Pat the chicken thighs dry with paper towels and season generously all over with salt and pepper. In a wide, shallow bowl, combine the flour and smoked paprika. Dredge the thighs in the flour mixture to get a light coating and set aside. Reserve the seasoned flour for later.
- In a large cast iron skillet over medium heat, cook the bacon, stirring occasionally, until crisp and the fat has rendered out, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper-towel lined plate. Leave the rendered bacon fat in the pan.
- Increase the heat to medium-high. Working in batches if necessary, add the chicken, skin-side down, and cook, undisturbed, until the skin is golden brown and crisp, about 6 minutes. Flip and cook 2 to 3 more minutes, then transfer to the plate with the bacon.
- Return the skillet to medium heat. Add the sweet potatoes. Saute, stirring occasionally, until the sweet potatoes just begin to soften, about 5 minutes. Add the onions, apples, garlic, and thyme and season with salt and pepper. Cook for 2 minutes, then sprinkle in 2 tablespoons of the reserved flour.
- Add the chicken broth, dijon mustard, and maple syrup. Bring to a boil, stirring often, deglaze the pan, and let thicken.
- Add the chicken and bacon back, and place in the oven for 20 minutes, or until chicken is cooked through. Taste and adjust seasoning as desired. Squeeze over fresh lemon juice and serve warm.