Ingredients

• 8 skinless chicken thighs
• Salt and pepper to taste
• 8 strips of good bacon, Benton Bacon
• 4 tablespoons of grapeseed oil
• 1 cup onion, chopped
• 1 stalk celery, chopped
• 2 cups of haricot vert
• 2 tablespoons flour, plus extra for dredging chicken
• 3 cups hot chicken broth
• 2 bay leaves
• 1 sprig of thyme
• 1/4 cup cream

Directions

1. Season chicken thighs with salt and pepper. Dredge in flour, reserve.

2. In skillet, fry bacon till crispy. Remove bacon, and reserve. Keep bacon grease in skillet and add grapeseed oil to bacon grease. Heat skillet to medium high, add dredged chicken, and brown on each side, 6-7 minutes, remove and keep warm. Add vegetables to skillet after you brown all the chicken. Sprinkle in flour to allow it to cook with the vegetables. Then add chicken to mixture. Add chicken broth, bay leaves, sprig of thyme and allow to braise until the chicken is tender cover well. Finish with cream, if desired, and keep warm for service.

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