Crispy Chicken Thighs with Bacon and Wilted Escarole
If you have around 45 minutes to spend in the kitchen, Crispy Chicken Thighs with Bacon and Wilted Escarole might be a super gluten free and dairy free recipe to try. For $1.56 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. One portion of this dish contains around 10g of protein, 13g of fat, and a total of 239 calories. This recipe serves 4. 2420 people were glad they tried this recipe. Head to the store and pick up tofu skin, red pepper flakes, kosher salt, and a few other things to make it today. It works well as a reasonably priced side dish. It is brought to you by Bon Appetit. With a spoonacular score of 79%, this dish is good. If you like this recipe, you might also like recipes such as Crispy Chicken Thighs With Bacon and Wilted Escarole, Chicken Braised with Figs on Wilted Escarole, and Wilted Escarole with Apples.
Servings: 4
Ingredients:
4 slices bacon, coarsely chopped
1 head of escarole, torn into large pieces
Kosher salt, freshly ground pepper
1 lemon, quartered
½ teaspoon crushed red pepper flakes, plus more for serving
1 shallot, finely chopped
4 large skin-on, bone-in chicken thighs (about 1½ pounds total)
1 tablespoon vegetable oil
Equipment:
frying pan
cutting board
Cooking instruction summary:
Season chicken with salt and pepper. Heat oil in a large skillet over medium. Place chicken thighs, skin side down, in skillet and cook, pouring off excess fat from time to time, until skin is browned and crisp, 1012 minutes. Turn chicken over and cook until cooked through, 810 minutes longer. Transfer thighs to a cutting board or large plate.Pour off fat from skillet (no need to wipe it out) and increase heat to medium-high. Cook bacon, stirring occasionally, until browned and crisp, about 5 minutes. Add shallot and tsp. red pepper flakes and toss to coat. Add escarole in large handfuls, letting it wilt slightly before adding more. After the last handful goes in, remove pan from heat and toss greens to coat (some will be tender, some a little crunchier). Divide escarole among plates and top with chicken. Squeeze lemon over and top with more red pepper flakes.
Step by step:
1. Season chicken with salt and pepper.
2. Heat oil in a large skillet over medium.
3. Place chicken thighs, skin side down, in skillet and cook, pouring off excess fat from time to time, until skin is browned and crisp, 1012 minutes. Turn chicken over and cook until cooked through, 810 minutes longer.
4. Transfer thighs to a cutting board or large plate.
5. Pour off fat from skillet (no need to wipe it out) and increase heat to medium-high. Cook bacon, stirring occasionally, until browned and crisp, about 5 minutes.
6. Add shallot and tsp. red pepper flakes and toss to coat.
7. Add escarole in large handfuls, letting it wilt slightly before adding more. After the last handful goes in, remove pan from heat and toss greens to coat (some will be tender, some a little crunchier). Divide escarole among plates and top with chicken. Squeeze lemon over and top with more red pepper flakes.
Nutrition Information:
covered percent of daily need
