2 chicken thighs, bone in and skin on
Salt and pepper for seasoning
2 slices bacon, cut into 1 inch pieces
2 cups Brussels sprouts, trimmed and quartered
1 Fuji apple, cored and cut into slices
1 tbsp red wine vinegar
1/4 cup apple juice
Preheat oven to 425F.
Dry chicken thoroughly with a paper towel, then season with salt and pepper on both sides. Heat up a large cast iron skillet on medium high heat until very hot, then add the chicken skin side down. Cook until skin starts to brown, then add the bacon. Stir the chicken, keeping it skin side down to keep browning. Cook for about 2 minutes or until bacon starts to cook and begin to brown. Add the quartered brussles sprouts and apple slices to the skillet and sprinkle with salt and pepper to season. Stir again trying to keep the chicken skin side down.
Put the skillet in the oven and roast for 10 minutes. Take the skillet out and stir again, flip the chicken thighs and place back in the oven until thighs are cooked through.
When chicken is cooked, take all the food out of the skillet and divide onto plates. Keep the fat and juices in the pan. Put the skillet on the stove on medium high heat and add the red wine vinegar and stir and scrape the bottom of the skillet. Deglaze pan and simmer, until juice is the consistency of a syrup.
Serve sauce over chicken.