Zenbelly's Pan-Roasted Chicken with Bacon and Apples

6 large bone-in, skin-on chicken thighs or 1 whole chicken, cut up into 8 pieces

1 teaspoon finely ground sea salt

¼ teaspoon ground black pepper

1 cup white wine (I used Sauvignon Blanc, but if you’re on a Whole30 you can substitute bone broth and a splash of balsamic vinegar)

3 to 4 sprigs fresh thyme

½ pound bacon (5 to 6 thick strips)

1 cup sliced shallots (about 3 large)

1 apple, cored and sliced in ½-inch-thick half-moons (I use Fuji)

Directions at nomnompaleo.com

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