Crispy Chicken Thighs with Bacon and Wilted Escarole

Ingredients

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  4 thigh, bone removed or 376g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Bacon

  Raw, cured pork

  4 strip or 48g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Endive

  Raw

  1 head or 513g

• Lemon juice

  Raw

  1 lemon yields or 47g

Directions

1. Season the chicken thighs with salt and pepper.
2. Heat the oil in a large skillet over medium heat.
3. Place the chicken thighs, skin side down, in the skillet and cook, pouring off excess fat occasionally, until the skin is browned and crisp, about 10–12 minutes.
4. Turn the chicken over and sauté until cooked through, about 8–10 minutes longer.
5. Transfer the thighs to a cutting board or large plate.
6. Pour off the fat from the skillet (no need to wipe it out) and increase the heat to medium-high.
7. Cook the bacon, stirring occasionally, until browned and crisp, about 5 minutes.
8. Add the shallot and red pepper flakes, tossing to coat.
9. Add the escarole in large handfuls, letting it wilt slightly before adding more.
10. After the last handful goes in, remove the pan from heat and toss the greens to coat (some will be tender, some a little crunchier).
11. Divide the escarole among plates and top with chicken. Squeeze lemon over and top with more red pepper flakes if desired.

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