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.
gjgee
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reviews & comments
May 12, 2014
Simply delish!