Bacon-Wrapped Chicken Thighs with Caramelised Onion Gravy
Traditional British Recipes

Bacon-Wrapped Chicken Thighs with Caramelised Onion Gravy

In the Oven
serves 4

Bacon-wrapped chicken thighs stay juicy as they roast in a deeply savoury gravy made with sweet onions, garlic and thyme. Browning the chicken first gives the sauce extra flavour while keeping the finished dish straightforward.

Serve with mashed potatoes, buttered greens or crusty bread to make the most of the gravy.

DinnerMainComfort FoodOne-Pot
15 mins prep30 mins cook45 mins total

  1. Heat the oven to 200°C fan/220°C conventional. Season the chicken thighs with half the salt and pepper, then wrap each one with a bacon rasher.

  2. Warm the oil in a large ovenproof frying pan over a medium heat. Brown the bacon-wrapped thighs on all sides, working in batches if needed, then transfer them to a plate.

  3. Add the butter to the pan and cook the onions with the remaining salt for 10–12 minutes, stirring often, until soft and deeply golden. Add the garlic and thyme and cook for 1 minute.

  4. Stir in the flour and cook for 1 minute. Gradually whisk in the hot chicken stock until smooth, then simmer for 2 minutes to make a light gravy.

  5. Nestle the chicken into the gravy and bake for 25–30 minutes, until the thickest thigh reaches 75°C and the bacon is crisp.

  6. Rest the chicken for 5 minutes, then spoon over the onion gravy and finish with the reserved thyme leaves.

Keep cooking

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