2-4Tablespoonsgranulated sugardepending on how sweet you’d like it
1 1/4cupchicken broth
1/4cupapple cider vinegar
3/4 teaspoonsmoked paprika
1small yellow onionchopped (about 1 cup)
6 to 8small Yukon or Red potatoes
1Tablespoonfresh chopped parsley
Preheat oven to 450°F. Season chicken thighs with salt and pepper and set aside.
Cook bacon in a cast iron skillet (or oven-safe nonstick skillet) over medium heat, until crisp. Turn half way through. Remove to paper-towel lined plate. Chop bacon and set aside. Drain off all but 1 Tablespoon grease. Add chicken to the pan and cook for 3-5 min, then flip and cook an additional 3 minutes, or until the skin is golden brown. Remove the chicken to a plate.
Meanwhile, whisk together the broth, vinegar, mustard, garlic, sugar and paprika in a small bowl. Set aside.
Put 2 Tablespoons butter in the pan and add in the onion. Saute 2-3 minutes, or until they have began to caramelize. Add the potatoes and saute an additional 5 minutes. Place the chicken, including any juices that have collected back in the skillet. Pour the broth mixture over the chicken and simmer for 1 minute.
Place pan in the preheated oven and cook for 15 to 20 minutes, or until the chicken is cooked through and the potatoes are fork tender. Remove from the oven and spoon the sauce over the top. Top chicken and potatoes with chopped bacon and parsley. Serve while hot.