The debate between chicken thighs and breast has been one that’s continued over generations. Juicy, inexpensive and highly versatile, chicken thighs are the unsung heroes of the protein realm. You can enjoy them baked, glazed or simply grilled.
In the flavor department, chicken thighs naturally have a more intense and flavorful edge to them. As for fat content … yes, there is more fat on a thigh than on a breast. However, the monounsaturated fat in chicken thighs can help aid in weight loss, control and reduce cholesterol numbers and even lower you risk of heart disease and cancer.
From an economical point of view, in our part of the world, chicken thighs are generally more affordable than breasts. Let’s face it, at the end of the day, both chicken breasts and thighs are good for you. It all comes down to personal choice.
This meal is good, homey, comfort food that’s easy to prepare using frozen puff pastry but elegant enough to serve at a holiday supper with friends.
Bacon & Chicken En Croute
In a skillet, cook bacon until just crisp, then remove to a paper towel lined plate to drain; chop when cooled. Remove all but 1 Tbsp of the bacon drippings from skillet.
Salt & pepper chicken thighs on both sides. Place in skillet with remaining hot bacon drippings & cook until browned. Remove & cut into bite-size pieces. Set aside on a plate.
Add butter to the skillet, cook onions, garlic & mushrooms, scraping up any brown bits, until the onions have softened & mushrooms have lost most of their size & moisture. Stir in the bacon & chicken thighs; taste for seasoning. Cook for another minute or two, then remove from heat & set aside to cool.
In a small saucepan, melt butter over medium heat, then add the flour. Whisk until flour darkens & begins to thicken then add broth. Season with herbs, salt & pepper (to taste) & continue to whisk until gravy boils. Allow it to boil for 2 minutes, stirring often, until it thickens. Remove from heat & cool.
Preheat oven to 375 F. At this point you can either make individual servings or bake as one long tart. Fit thawed puff pastry into tart pan or cut into 4 equal squares. You can roll the dough out on a floured surface to accommodate the size you need.
In a large bowl, combine cooled filling & gravy. Place evenly in pastry shell(s). Brush edges with beaten egg wash & bake for about 20 minutes until puffed & golden brown.