Okay…so who doesn’t love pretty much anything bacon-wrapped?! If you don’t then we probably aren’t friends and never will be…and you should stop reading this blog right now! (Just kidding (not really) Anyhoo…we are def bacon lovers over here. Having said that…I am not a huge fan or promoter of eating crappy quality bacon. Perhaps a bacon snob of sorts! I fully admit it! Hehe!!! Trust me though…once you do away with the low-grade grocery store variety…you will taste and notice such a HUGE difference.
If you are able to make the change to bacon that is sourced from a local farm near you….DO IT!!! This is what we do. Sure it may cost a little bit more…or take a little more digging around to find a high-quality standard…but in our opinion it matters. Worth every penny!!! Check out the ‘Eat Wild‘ site for a farm near YOU! Your source for safe, healthy, natural and nutritious grass-fed beef, lamb, goats, bison, poultry, pork, dairy and other wild edibles. If you frequent farmer’s markets, this is also a great opportunity to pick up some delicious swine. Check out Evergreen Brick Works and the St. Lawrence Market if you are in the Toronto area. We also buy some of our meat from The Healthy Butcher, Rowe Farms, Cumbrae’s, Fresh From the Farm and occasionally Fiesta Farms.
Happy bacon shopping!!! If you haven’t yet tried wild boar bacon…I highly recommend you do!!! OINK…OINK…
| bacon-wrapped chicken thighs |
|
- coconut/olive oil – a couple splashes (I eyeballed it!)
- balsamic vinegar (good quality) – several splashes (again…I eyeballed it!!)
- 9-12 chicken thighs or you could use 3-4 chicken breasts
- 1 large onion – chopped
- 6-8 cloves garlic – minced/crushed
- 1 package of white mushrooms (approx. 10-12) – chopped
- bacon slices – quantity is dependent on number of chicken pieces used
- sea salt and ground pepper – to taste
- prepare the above ingredients and place everything into a large glass mixing bowl
- then add chicken thighs into the mix as well
- in the meantime, preheat the oven to 350 degrees
- use your hands to combine and ‘massage’ the mixture into the chicken pieces
- one-by-one, remove chicken pieces from the bowl and wrap with a slice of bacon (I stretch the slice of bacon a little bit before doing so, to make it wrap more easily around the poultry)
- place the bacon-wrapped chicken thighs in a single layer, in an oven-proof dish (Corningware) or on a foil-lined baking sheet
- before placing in the oven, top with any of the extra marinade mixture that may be left behind in the bowl
- bake for approx. 45-60 minutes, until juices run clear and bacon is cooked (watch them, as you don’t want to overcook/dry-out)
- broil for an additional 3-5 minutes if you want the outside crispy (optional)
- remove, set aside and serve
- enjoy!
• The combination of the crispy bacon, onions and mushrooms is delightful!!!
here’s what you think!