Bacon Wrapped Chicken


One thing is sure to bring Boo into the kitchen, and that is the smell of bacon. This recipe is often requested by her, but devoured by the whole family. The fact that is is simple to throw together makes me happy as well.

6 Chicken Thighs
1/2 Pound of Bacon
Cream of Onion Soup
3 to 4 Tb of the Drippings (or) 1/4 cup low sodium Chicken Broth

I choose chicken thighs because they are easy to work with. However I have used breast meat with no problem and drumsticks work fine for little hands. Bone in or removed, it only makes a difference in the length of time needed to cook. I have removed the skin as well, but the meat needs to be covered well with bacon to prevent it from getting dry on top. If you want more gravy, double that portion of the recipe with no problem. I have also cooked the chicken on a rack, it allows the grease to drip away and the bacon on the bottom to stay crispy. Also, I usually only need 1 slice per piece of chicken, but sometimes I have a rather large piece where I use 2.

Wash and pat dry the chicken pieces. Wrap a slice of bacon around each piece, trying to keep the ends tucked under the bottom. This keeps it from slipping once in the oven. No salt is needed, there is plenty in the bacon and the soup.

Place the pan into a preheated 350 degree oven and bake for 45 minutes. Again, this will vary depending on if there is a bone in the chicken and the size. If you find the chicken is done, but the bacon is not as crisp as you would like it to be, crank the oven up to broil for a couple minutes. DO NOT LEAVE THE KITCHEN! The bacon can progress from crispy to burnt very fast.

To make the gravy you have a couple choices. Using the drippings (only 3 to 4 TB) adds extra flavor, but it also adds calories. For a lighter version, remove the drippings and pour 1/4 c of chicken broth into the pan, scrapping up the little bits stuck to the bottom. The French call this goldmine of flavor “fond”. In either case, remove the chicken pieces and set to the side. Add the Cream of Onion soup and whisk together well. Return the chicken to the pan and place in the oven for 5 minutes, till the gravy is hot. If you really like your gravy, go ahead and double the amounts.



About keepingiteasyandsimple

I have been married for 20 years and have 3 children. My oldest is 20 and currently in the National Guard. My daughters are 15 and 11 and involved in everything. I believe life is difficult enough, that we can find ways to make the everyday just a little easier and perhaps even more simple. I love to cook, shop and make things with the kids.

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