Roasted Chicken Thighs with Fennel, Pears 🍐 , Bacon 🥓 and Onion 🧅 Served with Air-fryer Maple 🍁 Acorn Squash!

• 1 Package Chicken Thighs (about 10, skin-on or off)
• 1 Onion
• 1 Fennel Bulb
• 6 Slices of bacon cut into 1 inch pieces
• 2 Pears
• 1/4 Cup Mirin or any wine you have on hand will do
• 1 tbs dried thyme or tarragon or 3 tbs fresh
• 1 tbs Raw honey
• Pink Himalayan Salt and Pepper to taste

Preheat oven to 400 degrees. In a sauté pan over medium heat, add fennel, onion, and bacon. Cook until veggies are soft and bacon is crisp. Add Mirin and cook another 5 minutes. Remove the mixture from the pan and set aside in a bowl. Add chicken thighs to the pan and brown about 5 minutes on each side. Place the veggie mixture and chicken in a roasting pan, and sprinkle with half of the thyme. Cook for 10 minutes. While cooking, toss the pears, remaining thyme, and honey in a small bowl. After cooking the chicken for 10 minutes, add the pear mixture to the top and cook another 10 minutes.

Air-fryer Acorn Squash

• 3 Acorn Squash
• Drizzle of Extra Virgin Olive Oil
• Drizzle of Maple Syrup
• Pat of grass-fed butter or vegan butter
• Pink Himalayan Salt and Pepper to taste

Slice off each end so it can stand. Cut each squash in half, and scoop out the seeds. Drizzle with olive oil and sprinkle with salt and pepper. Air-fry for 15 minutes at 400. Add maple syrup and butter, and Seve.

Buon Appetito!

Sara ~Fresh Foodie Mama~