One Pan Bourbon & Bacon Braised Chicken Thighs
Everything's better with bacon, and even better with bourbon! These 2 ingredients perfectly enhance the flavor of our onion soup for a chicken dish that's flavorful, delicious and super easy. Noodles cook right in the sauce to soak up all of that delicious flavor.
Ingredients
1.5 pounds boneless, skinless chicken thigh
8 slices bacon, diced
0.25 cup bourbon or water
1 can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup
2 tablespoons packed dark brown sugar
2.5 cups water
8 ounces (about 3 1/2 cups) uncooked medium egg noodles
2 tablespoons chopped fresh parsley
8 slices bacon, diced
0.25 cup bourbon or water
1 can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup
2 tablespoons packed dark brown sugar
2.5 cups water
8 ounces (about 3 1/2 cups) uncooked medium egg noodles
2 tablespoons chopped fresh parsley
Instructions
Season the chicken as desired. Cook the bacon in a 12-inch skillet over medium heat for 5 minutes or until crisp. Remove the bacon from the skillet. Pour off all but 2 tablespoons drippings.
Increase the heat to medium-high. Add the chicken to the drippings in the skillet and cook for 6 minutes or until well browned on both sides. Remove the chicken from the skillet.
Add the bourbon and cook for 1 minute or until reduced by half, stirring to scrape up the browned bits from the bottom of the skillet. Stir in the soup, brown sugar and water and heat to a boil. Stir in the noodles and half the bacon. Return the chicken to the skillet.
Reduce the heat to medium. Cook for 10 minutes or until the chicken is cooked through and the noodles are tender, stirring occasionally. Sprinkle with the remaining bacon and the parsley.
Increase the heat to medium-high. Add the chicken to the drippings in the skillet and cook for 6 minutes or until well browned on both sides. Remove the chicken from the skillet.
Add the bourbon and cook for 1 minute or until reduced by half, stirring to scrape up the browned bits from the bottom of the skillet. Stir in the soup, brown sugar and water and heat to a boil. Stir in the noodles and half the bacon. Return the chicken to the skillet.
Reduce the heat to medium. Cook for 10 minutes or until the chicken is cooked through and the noodles are tender, stirring occasionally. Sprinkle with the remaining bacon and the parsley.
One Pan Bourbon & Bacon Braised Chicken Thighs
Everything's better with bacon, and even better with bourbon! These 2 ingredients perfectly enhance the flavor of our onion soup for a chicken dish that's flavorful, delicious and sup...
Directions
Print
Season the chicken as desired. Cook the bacon in a 12-inch skillet over medium heat for 5 minutes or until crisp. Remove the bacon from the skillet. Pour off all but 2 tablespoons drippings.Increase the heat to medium-high. Add the chicken to the drippings in the skillet and cook for 6 minutes or until well browned on both sides. Remove the chicken from the skillet.Add the bourbon and cook for 1 minute or until reduced by half, stirring to scrape up the browned bits from the bottom of the skillet. Stir in the soup, brown sugar and water and heat to a boil. Stir in the noodles and half the bacon. Return the chicken to the skillet.Reduce the heat to medium. Cook for 10 minutes or until the chicken is cooked through and the noodles are tender, stirring occasionally. Sprinkle with the remaining bacon and the parsley.
Ingredients
1.5 pounds boneless, skinless chicken thigh8 slices bacon, diced0.25 cup bourbon or water1 can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup2 tablespoons packed dark brown sugar2.5 cups water8 ounces (about 3 1/2 cups) uncooked medium egg noodles2 tablespoons chopped fresh parsley
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