Crispy Chicken Thighs with Bacon and Wilted Escarole | Food Stuff
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Cooking tools:
- Skillet
- Cutting board
- Chef's knife
- Stove
- Measuring spoon
- Spatula
- Plate
Ingredients
- 4 slices bacon, coarsely chopped
- 1 head of escarole, torn into large pieces
- Kosher salt, freshly ground pepper
- 1 lemon, quartered
- ½ teaspoon crushed red pepper flakes, plus more for serving
- 1 shallot, finely chopped
- 4 large skin-on, bone-in chicken thighs (about 1½ pounds total)
- 1 tablespoon vegetable oil
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