Chicken Thighs Roasted in Bacon Tomato Sauce

Chicken thighs are #3 in my hierarchy of meats below bacon & steak fat.  They are inexpensive & super juicy! #TeamDarkMeat
So I went all chopped int he kitchen & made a dish I could NOT get enough of!

Ingredients
1 lb. boneless skinless chicken thighs
6 slices of thick cut bacon
medium diced yellow onion
1 14 oz. fire roasted tomatoes (I used my favorite Muir Glen organic)
olive oil cooking spray
fettuccine noodles (I used Al Dente basil fettuccine)
grated Parmesan

Seasonings to Taste
kosher salt
ground pepper
granulated garlic (or garlic powder)
onion powder
dreid parsley
dried basil
(optional dried herbs to try: tarragon, thyme, marjoram)

Equipment Needed
1 small bowl
2 large knives
resealable plastic bag or covered bowl
cutting board for the onion
cutting board for the bacon
oven safe dish with cover

What to do

1. Preheat oven to 350 degrees. 
2. Combine all seasonings in small bowl. Go EASY on the salt because the bacon will make it even saltier.
3. Coat chicken thighs in mixture and place in bag or bowl in the refrigerator for up to 30 minutes.
4. Spray oven safe dish with olive oil spray.
5. Dice bacon and place in dish.
6. Dice onion and place in dish.
7. Pour in half can of tomatoes and stir. (I had some leftover little tomatoes that I tossed in too.)
8. Lay chicken thighs in dish & cover with the remaining tomatoes.
9. Put top on dish and place in oven on middle rack.
10. Let cook for 20 minutes, remove from oven and stir.
11. Prepare pasta according to package, it should be done around the time the chicken is ready.
12. Remove cover and cook and additional 10-15 minutes until chicken is fork tender. 
13. Break up the chicken a little.
14. Place pasta in dish, spoon in sauce and add parmesan cheese.
15. EAT IT!

Chicken Thighs Roasted in Bacon Tomato Sauce

Chicken thighs are #3 in my hierarchy of meats below bacon & steak fat.  They are inexpensive & super juicy! #TeamDarkMeat
So I went all chopped int he kitchen & made a dish I could NOT get enough of!

Ingredients
1 lb. boneless skinless chicken thighs
6 slices of thick cut bacon
medium diced yellow onion
1 14 oz. fire roasted tomatoes (I used my favorite Muir Glen organic)
olive oil cooking spray
fettuccine noodles (I used Al Dente basil fettuccine)
grated Parmesan

Seasonings to Taste
kosher salt
ground pepper
granulated garlic (or garlic powder)
onion powder
dreid parsley
dried basil
(optional dried herbs to try: tarragon, thyme, marjoram)

Equipment Needed
1 small bowl
2 large knives
resealable plastic bag or covered bowl
cutting board for the onion
cutting board for the bacon
oven safe dish with cover

What to do

1. Preheat oven to 350 degrees. 
2. Combine all seasonings in small bowl. Go EASY on the salt because the bacon will make it even saltier.
3. Coat chicken thighs in mixture and place in bag or bowl in the refrigerator for up to 30 minutes.
4. Spray oven safe dish with olive oil spray.
5. Dice bacon and place in dish.
6. Dice onion and place in dish.
7. Pour in half can of tomatoes and stir. (I had some leftover little tomatoes that I tossed in too.)
8. Lay chicken thighs in dish & cover with the remaining tomatoes.
9. Put top on dish and place in oven on middle rack.
10. Let cook for 20 minutes, remove from oven and stir.
11. Prepare pasta according to package, it should be done around the time the chicken is ready.
12. Remove cover and cook and additional 10-15 minutes until chicken is fork tender. 
13. Break up the chicken a little.
14. Place pasta in dish, spoon in sauce and add parmesan cheese.
15. EAT IT!

Chicken & Eggplant Bake

This dish was so delicious, I based it on another recipe I read on the interwebs....

Ingredients:

1 large eggplant (or about 10 mini eggplants)

1 large white onions

1 lb of chicken breast

1 14.5 oz can of diced tomatoes (I prefer fire roasted)

grated asiago cheese

parmesan or romano cheese or similar

Seasonings to taste:

sea salt

fresh ground black pepper

dried basil

balsamic vinegar

brown sugar

crushed garlic

Equipment:

2 knives

2 cutting boards

1 oven safe dish with a  cover

1 small bowl

What you do:

1. preheat oven to 350 Degrees.
2. empty can of tomatoes into bowl. Add salt, pepper and basil. A teaspoon or more of brown sugar and about a tablespoon of balsamic vinegar. Stir it, taste it, add more of what you think is missing... then set it aside.
3. Cube the eggplant and add to dish. Slice the onion in thick slices and add to the dish. Coat lightly with olive oil. Add salt, pepper, dried basil & garlic. Toss together.
4. Switch the knife & the cutting board. Cube the chicken, add salt pepper & basil. Add to the dish ina single layer.
5. Pour the tomatoes over the chicken, cover and place in the oven for 40 minutes.
6. Uncover, sprinkle with asiago and parmesan bake for another 15 minutes.
7. Remove, let cool, enjoy...