For His Master's Veneration: Irish I was in Dixie Chicken

Since you are stuck at home you might as well make it smell like heaven! This will have neighbors craning their necks to see what you are up to now! Chicken thighs baked on a bed of au gratin potatoes and covered in caramelized onions infused with Bailey's Bristol Cream!

Here's an added bonus: “Un—can-y” green beans! Here we show you a different way to fix bacon: boil it! Yes Yes Yes, that's what I said. Stay with me here and try it out on a way to improve the taste of caned green beans.

Ingredients:

4 chicken thighs, with skin & bones

3 onions sliced thin

½ cup Baileys Bristol Cream

1 pkg Au gratin potatoes

1 can regular green beans, drained & rinsed

2 slices bacon

water

Directions:

Rinse and slice the onions.

Place in a large skillet with 2 tbs oil over medium heat. Sprinkle with sugar, lightly.

Cook and stir for at least 20 minutes as the onions turn into a brown tone. Add the Baileys and stir. Let simmer to reduce and infuse with taste!

Heat the oven to 450 or what is directed on the box of potatoes. Spray a 9 x 12 baking dish.

Spoon the onions into a bowl and set aside.

Lay the strips of bacon into the skillet and add just enough water to cover.

Raise heat and let the water boil out. Drain the can of green beans and rinse with cold water, drain again. Place in a large bowl with 2 Tbs olive oil. Mix to coat.

Continue to turn the bacon in the now dry skillet to brown. When it is to your liking, remove and cut into small pieces.

Add oil to skillet and brown the chicken, skin side up for about 4 minutes, just enough to seal it, turn them over and do the top-skin side. They will finish cooking in the oven.

Line a baking sheet with foil and spray, scatter the drained beans and dot with pieces of the bacon. Spray lightly over the top and sprinkle with salt.

Follow the directions on the box of potatoes, by boiling the required amount of water.

Now when the oven is ready. Slide the beans on the lower rack.

Pour the potatoes and sauce mix (with milk) into the 9 x 12 you have prepared. Pour the boiling water over these and stir.

Place the chicken thighs skin side up into this. Spoon the onion mixture over each. This goes on the top rack.

Roast for about 25 minutes and check. (if beans are ready – slide them out) Check the chicken with a thermometer they should read 170 degrees. If now let them bake another 10 to 15 minutes. Always go by the temperature not the time!

When ready, remove from oven and let the chicken rest for 5 minutes. This will let the juices redistribute and the sauce will thicken on the potatoes.

To serve, use a slotted spoon to remove the chicken to a platter. Spoon the green beans into a serving bowl and place the baking dish on a hot pad for guests to serve them selves with a big spoon.