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     Title: Rosemary-Lemon Chicken Thighs
Categories: Five, Pork, Poultry, Herbs, Citrus
     Yield: 4 Servings

     2 sl Bacon; chopped
     1 ts Fresh rosemary; minced -OR-
   1/4 ts Dried rosemary; crushed
     4    Chicken thighs; boned,
          - skin-on
   1/8 ts Pepper
     1 ds Salt
   1/3 c  Chicken broth
     3 tb Lemon juice

 In a large skillet, cook bacon and rosemary over medium heat until
 bacon is crisp, stirring occasionally. Using a slotted spoon,
 remove bacon to paper towels; reserve drippings in pan.

 Sprinkle chicken with pepper and salt; brown in drippings on both
 sides. Cook, covered, skin side down, over medium heat 4 to
 6 minutes. Remove from pan; keep warm. Pour off drippings from pan.

 Add broth and lemon juice to same skillet. Bring to a boil,
 scraping to loosen browned bits from pan; cook until liquid is
 reduced by half. Spoon over chicken; sprinkle with bacon.

 Recipe by Jennifer Tidwell, Fair Oaks, California

 Recipe FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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