Bacon and chicken…what a great combination! Pair with a delicious spinach salad dressed with a vinaigrette* made from the pan drippings, and you have a delicious meal that’s kinda healthy (no skin)! Leftovers are great on a sandwich, too. Debone and place a thigh atop a bed of spinach on your favorite toasted bread. Top with your favorite cheese (I like havarti), melt under the broiler and drizzle with a little truffle oil. Wow!

6 chicken thighs, skinned
6 strips premium smoked bacon, thick cut
Coarse salt
Freshly ground pepper
Garlic powder
Olive oil

Season chicken thighs liberally with salt, pepper, and garlic powder. Wrap each with a strip of bacon, securing with a toothpick. Heat about 2 tbl 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 serve immediately.

*To make vinaigrette, reserve about 2 tbl rendered bacon and chicken fat from pot. Whisk in 2 tbl olive oil and 2 tbl balsamic vinaigrette. Season to taste with salt and pepper. Toss with fresh spinach greens and garnish with red onion, tomatoes, and hard-cooked egg, if desired.

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