2cupsasparaguscut into fourths, (thin to medium stalks work best)
1 1/2tsp.cornstarch
Instructions
Heat oven to 400 degrees.
Heat 1 tbsp olive oil in a skillet. Add diced bacon and cook over medium heat, stirring frequently, until bacon starts to get crispy. Add minced garlic to the pan and sauté for an additional 30 seconds. Remove the bacon and garlic and set aside. Leave bacon drippings in skillet.
Pat chicken thighs dry and season with salt and pepper.
Place chicken thighs skin-side down and cook to a golden brown. Flip and cook a few minutes on other side (the chicken will finish cooking in the oven.)
Remove chicken thighs and pour off excess grease. Add a splash of stock and stir over medium heat to deglaze the pan.
Add thighs, carrots, chicken stock, balsamic vinegar, 1/2 tsp. each salt and pepper. Nestle thyme sprigs into chicken and veggies. Bring to a simmer. Bake, uncovered, in oven for 15 minutes.
Nestle asparagus into skillet and sprinkle bacon/garlic mixture over chicken and veggies. Bake for 10 minutes.
Remove the chicken and veggies from the pan. Whisk together remaining 1/4 cup of chicken stock and cornstarch. Bring pan juices to a simmer and whisk in the cornstarch mixture, stirring until juices thicken. Serve chicken and veggies with sauce and minced thyme.