Crispy Chicken Thighs with Bacon and Wilted Escarole
Other
Amount to eat (2 thighs)
Time to prepare: 15 mins to prep
Time to cook: 35 mins to cook
Amount to eat (2 thighs)

Sugars

Sugar: 0.5g
Sucrose: 0.2g
Glucose: 0g
Fructose: 0g
Lactose: 0g
Maltose: 0g
Galactose: 0g
Starch: 0g

Fats

Saturated: 12.2g
Monounsaturated:22.3g
Polyunsaturated: 9.5g
Trans: 0.3g

Fatty Acids

Total Omega 3: 0.5g
Total Omega 6: 8.3g
ALA: 0.5g
DHA: 0g
EPA: 0g
DPA: 0g

Nutritional Info

Fiber: 9.8g 40%
Net Carbs: 7
Sodium: 448.5mg 19%
Potassium: 1366
Cholesterol: 200.1

Nutritional Values (g)


Calories: 650 Fat: 48g
Protein: 38g Carbs: 17g

Recipe Instructions
Directions are based on the original recipe. Click here to show original recipe nutrional values above.

Ingredients

Chicken thigh (Broilers or fryers, meat and skin, raw)
4 thigh, bone removed / 376 grams
Salt (Table)
1 dash / 0.40 grams
Pepper (Spices, black)
1 dash / 0.10 grams
Vegetable oil (Natreon canola, high stability, non trans, high oleic (70%))
1 tbsp / 14 grams
Bacon (Raw, cured pork)
4 strip / 48 grams
Shallots (Raw)
1 shallot (medium) / 42.5 grams
Crushed red pepper flakes (NAN)
1/2 tsp / 0.16 grams
Endive (Raw)
1 head / 513 grams
Lemons (Raw, without peel)
1 fruit (2-3/8″ dia) / 84 grams

Instructions

Step 1
Season chicken with salt and pepper.
Step 2
Heat oil in a large skillet over medium.
Step 3
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.
Step 4
Turn chicken over and sauté until cooked through, 8–10 minutes longer.
Step 5
Transfer thighs to a cutting board or large plate.
Step 6
Pour off fat from skillet (no need to wipe it out) and increase heat to medium-high.
Step 7
Cook bacon, stirring occasionally, until browned and crisp, about 5 minutes.
Step 8
Add shallot and ½ tsp. red pepper flakes and toss to coat.
Step 9
Add escarole in large handfuls, letting it wilt slightly before adding more.
Step 10
After the last handful goes in, remove pan from heat and toss greens to coat (some will be tender, some a little crunchier).
Step 11
Divide escarole among plates and top with chicken. Squeeze lemon over and top with more red pepper flakes.