INSTRUCTIONS

1. Preheat oven to 400*. 
2. Pat chicken thighs dry with paper towels and place on a small sheet tray. In a large cast iron skillet over medium heat, toast pecans, tossing, until fragrant and lightly toasted, about 2 minutes. 
3. Turn off heat, remove pecans, set aside to cool, then roughly chop. 
4. Return skillet to low heat and add Seltzer’s Pre-Sliced Original Lebanon Bologna. Cook, stirring occasionally, letting fat ren-der, until Lebanon Bologna pieces crisp up, 5 to 6 minutes. 
5. Transfer to a paper-towel lined plate, leaving bacon fat in the pan. Return the skillet to medium-high heat. Season chicken all over with salt and pepper, then add chicken carefully to the hot pan in one layer, skin side down. 
6. Cook, undisturbed, until the skin is deeply golden and crispy, 5 to 6 minutes. 
7. Transfer thighs to a clean plate. Reserve 1 tablespoon fat in skillet and carefully drain remaining fat. 
8. Over medium high heat, add Brussels sprouts, fennel, onions, and thyme. Cook, stirring occasionally, until vegetables are beginning to sof-ten, about 5 minutes. 
9. Add garlic and continue cooking until vegetables are slightly golden, 3 to 5 minutes more. Season with salt and pepper.
10. Add white wine, increase heat to high, and scrape to deglaze brown bits from the pan with a wooden spoon. Reduce until there is about 2 tablespoons of liquid left.