Bacon-Wrapped Chicken Thighs with Fig Sauce
Salty, sweet, peppery, savory - it has it all!
8 bone-in skin-on chicken thighs
2 tablespoons Dijon mustard
1 1/2 tablespoons crushed thyme leaves
1 1/2 teaspoons salt
2 teaspoons pepper
8 slices thinly sliced bacon
1 cup fig jam
1 cup white wine
1 teaspoon salt
Preheat oven to 375 degrees F. Arrange chicken in roasting pan and brush each thigh with mustard. Sprinkle on thyme, salt and pepper. Wrap each one with a slice of bacon. Bake 45 minutes.
Meanwhile, make fig sauce: In a small saucepan, stir together fig jam, white wine and salt. Bring to a boil and let reduce for 5 - 10 minutes, or until bubbles look syrupy.
Remove chicken from oven and switch to broil to further crisp the bacon (5 minutes). Arrange on serving platter and pour fig sauce all over. Serves 4.