Subj : BH&G 3208
To   : All
From : Dave Drum
Date : Sat Jul 03 2021 06:32:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crispy Chicken Thighs w/Bacon & Wilted Escarole
 Categories: Poultry, Pork, Greens, Vegetables, Chilies
      Yield: 4 Servings
 
      4 lg Skin-on, bone-in chicken
           - thighs
           Salt & fresh ground pepper
      1 tb Oil
      4 sl Bacon; coarse chopped
      1    Shallot; fine chopped
    1/2 ts Crushed red pepper flakes;
           - more for serving
      1    Head of escarole; in large
           - pieces
      1    Lemon; quartered
 
  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, 10-12
  minutes. Turn chicken over and cook until cooked through,
  8-10 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 1/2 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.
  
  Alison Roman
  
  Bon Appétit | January 2016
  
  Yield: 4 servings
  
  Format by Dave Drum; November 06, 2016
  
  Uncle Dirty Dave's Archives
 
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