CHICKEN THIGHS with Tomatoes – in a Savory Red Wine and Onion Sauce

CHICKEN THIGHS in a savory red wine and onion sauce.

– We had a tray of 10 skin-on, bone-in chicken thighs and wanted to cook them two different ways. We browned the five individual thighs in the skillet (8 minutes per side). Removed them and cooked two strips of bacon cut into four pieces in the same pan – removed the bacon – diced a large onion – seasoned the onion with salt, pepper, paprika, oregano, and cooked until the onions were transparent. Then added: a splash of apple cider vinegar, a splash of Mirin, a splash of good red wine, some garlic paste to the onions, cooked until reduced, and combined! Then put a thick slice of fresh tomato and a slice of bacon under the browned skin, put the chicken back on top of the onions (one thigh had to be left out), and sprinkle cheese over the top. Cooked at 400°F. for 15 to 20 minutes. Took it out of the oven to let the dish cool and rest for a minute