Chicken thighs are an inexpensive dinner choice. They work well in this recipe as we are going to be pounding the pieces thin. So there is less work when you get the thighs rather than the boneless breasts, and it’s cheaper than getting those thin cut chicken cutlets. The boneless thighs are best for this recipe, and don’t forget the thick cut bacon from Western Beef.
Here’s what you’ll need:
- 4 4oz chicken thighs
- 1/3 cup of Duck Walk white wine
- 4 rashers of thick cut bacon
- 1 tsp olive oil
- ½ tsp minced garlic
Brown the garlic in olive oil and add the bacon. Cook the bacon till well crisp and remove to a paper towel. Now fry the chicken in the rendered bacon fat, garlic bits, and oil. Give each piece of chicken about two minutes per side. Make sure the pan is hot so you get a little burning going on the around the edges of the chicken.
Remove the chicken to a serving plate. Crumble the bacon and sprinkle it over the chicken. Deglaze the pan with the white wine and get that entire flavor into this light pan sauce. Pour the sauce over the chicken and bring it to the table. I like to serve this up with a side of kasha and warm sauerkraut.