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Bacon Bourbon Apple Fennel Chicken

Course Entree, Main Course
Cuisine anti inflammatory, Chicken, dairy free, Healthy
Keyword Chicken, Comfort Food, Dairy Free, One Pan
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Calories 650 kcal

Ingredients

  • 5 pounds of bone in chicken*
  • 5 strips of uncured bacon
  • 1 fennel bulb trimmed of fronds and cored, fronds reserved for garnish if desired
  • 2 Vidalia onion peeled
  • 2 apples
  • Flour salt, and pepper for dredging chicken
  • Salt and pepper to season vegetables and apples
  • ½ cup bourbon

Instructions

  1. Preheat oven to 350 degrees convection roast
  2. Place bacon strips in a large baking pan, and bake on center rack until crisp, turning once, about 10 minutes
  3. Remove bacon to a paper towel, and leave bacon drippings in pan
  4. Dice fennel, onion, and apple into ½ inch pieces, and toss in baking pan with bacon drippings
  5. Sprinkle with salt and pepper
  6. Dredge chicken in flour seasoned with salt and pepper

  7. Arrange dredged chicken over diced veggies, skin side up

  8. Roast until chicken in minimum 165 degrees internal temperature, and chicken skin is crispy

  9. Turn oven up to 450 degrees, and sprinkle bourbon evenly over chicken

  10. Return to oven and bake about 5 minutes more

  11. Crumble cooked bacon into 1/4 inch pieces

  12. Serve chicken over apple, onion, fennel mixture, and garnish with bacon pieces and fennel fronds, if desired

Recipe Notes

*I use a mix of thighs and legs, and choose organic where possible

You can use rice flour to make this gluten free