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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

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