Bacon-Wrapped Chicken Thighs with Spinach Salad
Category: Poultry
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Serves/Makes: 6
Ready in: 30-60 minutes
- 6 chicken thighs, skinned
- 6 slices premium smoked bacon, thick cut
- coarse salt
- freshly ground black pepper
- garlic powder
- 2 tablespoons olive oil
***Bacon Vinaigrette***
- 2 tablespoons bacon fat
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- coarse salt and freshly ground black pepper
***Spinach Salad***
- 12 cups baby spinach, washed and dried
- 1/2 cup red onion, sliced
- 2 Roma tomatoes, sliced
- 2 hard-cooked eggs, sliced
Season chicken thighs liberally with salt, pepper, and garlic powder. Wrap each with a strip of bacon, securing with a toothpick. Heat olive oil in a large skillet or Dutch oven. Brown chicken on both sides, taking care not to burn, about 5 minutes per side. Cover skillet or pot and reduce heat to low. Continue cooking until thighs are done, about twenty minutes. Remove from pot and set aside. Make vinaigrette by whisking together bacon fat (from skillet) with olive oil and balsamic vinegar. Season to taste with salt and pepper. Toss vinaigrette with fresh spinach greens and garnish with red onion, tomatoes, and hard-cooked egg. To serve, place chicken thighs on spinach salad. Serve immediately.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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