Ingredients
½ lb of Nitrate Free Bacon 6 Boneless, Skinless Chicken Thighs 2-3 cup Butternut Squash (cubed) Extra Oil for Frying (Coconut) Fresh Sage, chopped Salt & Pepper to taste (remember the bacon will be salty so use salt sparingly)
Instructions
1. Preheat oven to 425. 2. In a large skillet, over medium heat, fry bacon until crispy. 3. Set bacon aside & crumble when cooled. 4. In the same skillet, sauté cubed butternut squash in bacon grease until soft. Season to taste with salt & pepper. Once squash is soft, remove from skillet & place on a plate. 5. Add coconut oil to your skillet if the bacon grease looks low. 6. Add chicken thighs, top down in the skillet & cook for 10 minutes. 7. Lightly season the thighs with salt & pepper. 8. Flip the thighs over, then add your squash back into the skillet all around the thighs. 9. Remove the skillet from the stove top & place in your preheated oven. 10. Bake in oven for 12-15 minutes until chicken is cooked through. 11. Carefully remove from oven, top with crumbled bacon & fresh sage. 12. Serve!
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