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:

Quickview
238k Calories
9g Protein
12g Total Fat
23g Carbs
13% Health Score
Limit These
Calories
238k
12%

Fat
12g
19%

  Saturated Fat
5g
37%

Carbohydrates
23g
8%

  Sugar
3g
4%

Cholesterol
14mg
5%

Sodium
369mg
16%

Get Enough Of These
Protein
9g
20%

Vitamin K
261µg
249%

Vitamin A
2526IU
51%

Folate
164µg
41%

Vitamin C
26mg
32%

Manganese
0.51mg
25%

Fiber
6g
24%

Iron
2mg
15%

Potassium
459mg
13%

Vitamin B5
1mg
12%

Calcium
114mg
11%

Vitamin B1
0.17mg
11%

Zinc
1mg
8%

Phosphorus
72mg
7%

Vitamin B3
1mg
7%

Selenium
4µg
7%

Copper
0.14mg
7%

Vitamin B2
0.11mg
7%

Vitamin B6
0.13mg
6%

Magnesium
23mg
6%

Vitamin E
0.86mg
6%

Vitamin B12
0.11µg
2%

covered percent of daily need
Widget by spoonacular.com

 

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