• ½ lb bacon
  • 2-4 Chicken Thighs
  • 2-3 cup winter squash or pumpkin, cubed
  • Extra fat for frying (coconut oil or butter)
  • Fresh sage or rosemary, chopped
  • Salt & Pepper to taste
  • 1 T honey

Preheat oven to 425. In a large oven-safe skillet fry bacon until crispy. Set aside, and crumble when cooled. In the same skillet, saute cubed squash in bacon grease until soft. Season to taste with salt and pepper. Remove from skillet. Add additional fat to skillet if neccessary, and add the thighs, top down in the skillet and cook for 10 minutes. Lightly season wtih salt and pepper, then flip the thighs over, and add the squash back in all around the thighs. Remove the skillet from stovetop and place in preheated oven. Bake for 12-15 minutes until chicken is cooked through. Remove from oven and  drizzle with honey, then top with crumbled bacon and sage or rosemary.