-
1
Preheat the oven to 425.
-
2
In a large ovenproof skillet, cook the bacon over moderate heat until browned, about 8 minutes.
-
3
Spoon 2 tablespoons of the bacon drippings into another large skillet and reserve.
-
4
Add the onions, thyme and bay leaf to the bacon and cook over moderate heat, stirring occasionally, until the onions are softened and beginning to brown, about 15 minutes.
-
5
Carefully add the brandy to the skillet with the bacon and onions and cook, scraping up any browned bits from the bottom, until reduced to 1 tablespoon, about 1 minute.
-
6
Add 1/2 cup of the chicken broth and simmer over moderate heat until the liquid is level with the onions and slightly thickened, about 2 minutes.
-
7
Season the onion and bacon sauce with salt and pepper.
-
8
Season the chicken breasts with salt and pepper.
-
9
Heat the reserved bacon drippings until shimmering.
-
10
Add the chicken breasts skin side down and cook over moderately high heat until the skin is deep golden brown and very crisp, about 8 minutes.
-
11
Turn the chicken and cook until the bottom is light golden, 3 minutes.
-
12
Transfer the chicken skin side up to the onion and bacon sauce.
-
13
Bake in the oven for about 12 minutes, or until the chicken is cooked through.
-
14
Meanwhile, add the remaining 1/4 cup of chicken broth to the skillet used for browning the chicken.
-
15
Simmer over moderately high heat, scraping up any brown bits stuck to the pan, until reduced by half, about 1 minute.
-
16
Transfer the chicken breasts to plates.
-
17
Discard the bay leaf and thyme and stir the reduced broth into the onion and bacon sauce.
-
18
Spoon the sauce around the chicken and serve.
