I’m back in the UK, and back to my kitchen. Still, the wood-song and icy bite of semi-rural Wisconsin won’t quit me. So, en hommage to my time in America’s Dairyland, and to my sister for giving me the funnest Christmas ever, I’ll post the chicken recipe I made in her beautiful home. The very one my brother-in-law believes gave him diarrhea.
I mean, I felt great afterwards. It was delish. But, my apologies “*Rob Feck.” My guess is that you’ll give this one a miss from here on out, which means (silver lining) I can add coconut oil to the list of ingredients.
*”Rob” kindly asked me to never refer to him in my blog, so I’ve changed all identifying details. Except for where he lives and that he’s married to my sister. And also that he is my hero. I’m not joking. He’s one of my favourite people. When I have decision to make I think, “What would Rob do?” WWBD is the acronym, which gives away one more identifying detail…rats!
Anyway.
Bacon Wrapped Chicken
- 5 boneless, skinless chicken thighs, each one cut in half
- 10 slices bacon
- 2 tsp onion powder
- ½ tsp smoked paprika
- ½ tsp pink salt
- Coconut oil
- Preheat oven to 400F/200C
- Wash your hands, and have your assistant dry them with a sterile towel after they apply your face mask.
- Mix onion powder, paprika, and salt in a bowl.
- Coat the chicken in the spice mixture.
- Wrap the chicken pieces in bacon.
- Heat a fry pan to medium-high and add a teaspoon or so of coconut oil.
- Cook the bacon wrapped chicken for two minutes per side, making it nice and golden.
- Arrange chicken, single layer, on a lined baking tray.
- Cook for an additional 10-15 minutes.
- Serve with roasted broccoli and mashed potatoes. And, if you’re in Wisconsin, cheese curds.
- Pray nobody gets ill enough to try to pretend they’re not ill so as not to risk wounding your feelings.
The Lunchadora 