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Yield: 2-3
Brian Carson
Chef
00:20
Prep
00:45
Cook
01:05
Total Time
Ingredients & Directions
Directions
Glazed Bacon Wrapped Thighs With Roasted Vegetables
4-6
1 teaspoon
Salt
1/2 teaspoon
Ground Black Pepper
20 slices
Thick cut bacon
1/4 cup
Light brown sugar
1/4 cup
Canola oil
1 cup
Chicken Stock
2 tablespoons
Apple Cider Vinegar
2 tablespoons
Butter
Roasted Vegetables
- Season chicken thighs on both sides with salt and pepper, to your taste preference.
- Wrap each thigh with a few pieces of bacon, holding the slices in place with toothpicks.
- Heat a high sided skillet on medium-high & sear each bacon wrapped thigh for 8-10 minutes or until bacon is crispy and the chicken thigh reaches an internal temperature of 165°F. (You may need to lay the thighs on their sides to crisp bacon all the way around the pieces of chicken.)
- Remove the bacon wrapped chicken from the skillet and keep warm until ready to serve.
- In the same skillet start the glaze by adding the brown sugar and cooking over medium heat for 1 minute; stir occassionally.
- Increase heat to medium-high and stir in the vinegar and chicken stock, stirring until fully combined; allow mixture to reduce by two-thirds.
- Whisk butter into the sauce until mixed into sauce.
- Add bacon wrapped thighs back to pan, flipping to coat each piece evenly with glaze; use a spoon to help distribute over each side if needed.
- Remove from heat and serve with your favorite roasted vegetables.
- Spoon additional sauce over chicken and garnish with chopped parsley if desired.
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Glazed Bacon Wrapped Thighs With Roasted Vegetables
Brian Carson
Chef
Yield: 2-3
00:20
Prep
00:45
Cook
01:05 Total Time
Ingredients
Directions
Glazed Bacon Wrapped Thighs With Roasted Vegetables
4-6
1 teaspoon
Salt
1/2 teaspoon
Ground Black Pepper
20 slices
Thick cut bacon
1/4 cup
Light brown sugar
1/4 cup
Canola oil
1 cup
Chicken Stock
2 tablespoons
Apple Cider Vinegar
2 tablespoons
Butter
Roasted Vegetables
- Season chicken thighs on both sides with salt and pepper, to your taste preference.
- Wrap each thigh with a few pieces of bacon, holding the slices in place with toothpicks.
- Heat a high sided skillet on medium-high & sear each bacon wrapped thigh for 8-10 minutes or until bacon is crispy and the chicken thigh reaches an internal temperature of 165°F. (You may need to lay the thighs on their sides to crisp bacon all the way around the pieces of chicken.)
- Remove the bacon wrapped chicken from the skillet and keep warm until ready to serve.
- In the same skillet start the glaze by adding the brown sugar and cooking over medium heat for 1 minute; stir occassionally.
- Increase heat to medium-high and stir in the vinegar and chicken stock, stirring until fully combined; allow mixture to reduce by two-thirds.
- Whisk butter into the sauce until mixed into sauce.
- Add bacon wrapped thighs back to pan, flipping to coat each piece evenly with glaze; use a spoon to help distribute over each side if needed.
- Remove from heat and serve with your favorite roasted vegetables.
- Spoon additional sauce over chicken and garnish with chopped parsley if desired.
