Last week was National Ag Week, but with Tall Guy laid low with Influenza B and me getting smacked with a major sinus infection, we had a hard time finding our appetite.....until I put these two awesome meats together.
Now you know we love to put bacon around anything! Because we raise beef, we love us some bacon-wrapped filets. Because this is just a good and a bit easier on the budget, bacon-wrapped pork tenderloin is also at the top of our YUM! list. I hated to leave our poultry friends out of the loop, so here is my salute to chicken.
This is so simple to make. You need chicken thighs and what I like to call "skinny" bacon. Skinny bacon is stretchy and gives the chicken flavor without a heavy piece of bacon to chew threw. Save that thick, more expensive bacon for Saturday and Sunday morning breakfasts! Grab a thigh, fold the meat together so that the smooth side of the thigh is on the outside. Take a piece of bacon, stretch it a bit, and start wrapping it around the thigh. As I get close to the end, I make sure I have a place to tuck in the end piece. This way you don't need to use a toothpick. Put all the thighs in a baking dish, glass or stone, shake some ground pepper and seasoned salt on top if you like, and bake at 425 degrees for about 35-45 minutes. (Baking time depends on how big/thick the thighs are.) Make sure all juices in the pan are clear.
Serve this up with some healthy vegetable, and you have a light, flavorful, healthy meal. It was enough of a comfort food, that we found our appetite, and ate it all up!
Even though last week was National Ag Week, we celebrate Agriculture EVERY week here on the farm!