Bacon-Wrapped Chicken
  • 6 boneless skinless chicken thighs
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 12 slices thick-cut bacon
  • 4 shallots, halved
  • 1 (8-ounce) package sugar snap peas
  • 1 (8-ounce) package green peas
  • 1⁄3 cup heavy whipping cream
  • 2 tablespoons Dijon mustard
  • 1 tablespoon chopped fresh dill
  • Garnish: fresh dill sprigs
  1. Preheat oven to 400°.
  2. Sprinkle chicken with salt and pepper. Wrap each chicken thigh tightly with 2 pieces of bacon; secure with wooden picks.
  3. Heat a 12-inch cast-iron skillet over medium-high heat. Add chicken; cook until bacon is browned, 5 to 6 minutes per side. Place skillet in oven.
  4. Bake for 10 minutes. Remove chicken from skillet; discard wooden picks.
  5. Heat skillet over medium-high heat. Add shallots and sugar snap peas; cook until tender. Add green peas, cream, mustard, and dill, stirring until thickened. Return chicken to skillet. Garnish with dill, if desired.
Recipe by Taste of the South at