It’s just such a cheap, easy way to get some good animal fats into a meal.
Plus it goes with everything except, perhaps, stationery.
I threw this mid-week meal together in a panic. The sort of how-is-it-dinner-time-already? panic that I sometimes fall prey to on days ending in ‘y’.
Seared Chicken Thighs with Bacon & Red Chard (serves 2)
- 2 chicken thighs
- 3 bacon rashers, cut into small pieces
- 3 large leaves red chard (this was about four cups), de-ribbed and roughly chopped
- 1 garlic clove, minced
- 1/2 small, white onion, finely chopped
- 2 tbsps chicken stock
- 3 tbsps butter
- Season the chicken thighs.
- Melt 2 tbsps butter in a large frying pan and turn the heat up high. When the butter starts foaming put the thighs in the pot and sear them over the high heat for a few minutes on each side until they brown. Remove from pan and transfer to an oven-proof dish, heat your oven to 375 and bake the chicken for 25 minutes.
- While the chicken cooks through, add another tbsp of butter to the pan and gently fry the onion, garlic and bacon bits until the onion is golden and the bacon crispy.
- Add the chard to the pan along with the chicken stock and saute for a few minutes more until it wilts.
- Scoop the chard and bacon mixture onto a plate, place the seared chicken thigh on top and serve immediately.
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This post was shared at The Healthy Home Economist.