2 slices bacon
1.5 lbs boneless, skinless chicken thighs
1 teaspoon salt, divided
3/4 teaspoon black pepper, divided
1 shallot, minced
1 1/2 teaspoons fresh rosemary
1/2 cup chicken broth or stock
2 tablespoons Maple syrup
1 tablespoon butter
Preheat oven to 350 degrees
In an ovenproof skillet, cook bacon until crisp, reserving the drippings in the pan. Sprinkle the chicken thighs on each side with 3/4-teaspoon salt and 1/2 teaspoon pepper, sear in the skillet with the drippings over medium high heat for 3 minutes on each side.
Place the skillet with the chicken into the oven for 10 minutes. Remove from the oven and place chicken on a plate and cover. Meanwhile, heat the skillet again over medium heat and add the shallot and rosemary to the pan drippings, cook for about 1 minute. Next add the chicken broth to the skillet and use a wooden spoon to scrape up the brown bits on the bottom of the pan. Add the maple syrup and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Reduce the "sauce" for 2-3 minutes, and then add the butter, and stir until melted. Pour the sauce over the chicken thighs and sprinkle the cooked bacon on top before serving.