Winner, Winner, Chicken Dinner

I’m always on the lookout for ingredients that’ll cover up chicken breasts – i.e. my least favorite thing to eat other than tripe – and the ketchup-prune preserve sauce I glazed that meatloaf with a few days ago was a pretty convincing disguise. Shred your leftover chicken and make a sandwich for lunch the next day. Inspired, I know. And yes, of course, there’s bacon in it.

Serves 4 (or 2 plus leftovers)
You can substitute apricot jam for the prune preserves.

1 cup ketchup
½ cup prune preserves or jam
¼ cup brown sugar
3 tablespoons cider vinegar
¼ teaspoon red pepper flakes
4 bacon slices, coarsely chopped
2 medium onions, peeled, halved lengthwise, and thinly sliced
Salt and pepper
4 bone-in, skin-on chicken breasts, halved crosswise

– Whisk the ketchup, preserves, 3 tablespoons brown sugar, vinegar, and red pepper flakes in a small bowl; set aside.

– Cook the bacon in a large skillet over medium heat until crispy, 6 to 8 minutes. Transfer bacon pieces to a paper towel-lined plate with a slotted spoon; reserve. Pour the bacon fat out into a bowl; reserve.

– Add 1 tablespoon of the reserved bacon fat to the now empty skillet and heat over medium-high heat until shimmering.  Add the onions, remaining 1 tablespoon brown sugar, ¼ teaspoon salt, and ¼ teaspoon pepper and cook until the onions begin to soften, about 5 minutes. Cover and continue cooking until completely softened, about 5 minutes more.  Transfer the onions to a bowl.

– Add an additional tablespoon of the reserved bacon fat to the now empty skillet. Season the chicken with salt and pepper and cook, skin-side down, until browned, about 5 minutes. Add the onions to the chicken. Pour the sauce over the chicken and onions, cover, and cook on medium-low heat until the chicken is cooked through, 15 to 20 minutes (temperature should read 160˚F). Transfer the chicken to a platter and cover it loosely with foil.  Increase the heat to high and simmer the sauce until slightly thickened, about 5 minutes. Stir any accumulated chicken juices to sauce and pour over chicken. Sprinkle with reserved bacon and serve.