Glazed Bacon-Wrapped Thighs w/ Roasted Veggies

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Recipe By Brian Carson
Recipe Edits, Food Styling and Photography by Matthew Wong

Prep Time: 15 Minutes
Cook Time: 45 Minutes
Serving Size: 2-3 people


Glazed Bacon Wrapped Springer Mountain Farms © Chicken Thighs

  • 4 each Springer Mountain Farms © Chicken Thighs, boneless/skinless

  • ½ - ¾ teaspoon salt (to your taste)

  • ½ teaspoon black pepper

  • 20 each Earth Fare © Thick Sliced Bacon

  • ¼ cup brown sugar

  • ¼ cup canola oil

  • 1 cup chicken stock

  • 2 Tablespoons cider vinegar

  • 2 Tablespoons butter

Roasted Veggies

  • 3 Tablespoons olive oil

  • 1 each sweet potatoes, cut into 1” cubes

  • 2 cups broccoli, cut medium florets

Plating (optional)

  • 1 cup parsley, chopped


For the Glazed Bacon Wrapped Springer Mountain Farms © Chicken Thighs:

  1. On a clean plate, lay all Springer Mountain Farms © chicken thighs out and season both sides with an evenly distributed layer of salt and pepper

  2. Now with the chicken thighs, wrap each with a few bacon strips and tack in place with toothpicks or for advanced cooks, feel free to tuck the end of the bacon into itself

  3. With a high wallet skillet on medium-high heat, sear each side of the bacon wrapped thighs for 8-10 minutes or until bacon is crispy and chicken thigh is 165F; you may need to lay the bacon wrapped thighs on its side to allow bacon to crisp

  4. Using clean tongs, remove bacon wrapped chicken from skillet and place onto large clean plate temporarily; allow to rest for 10 minutes

  5. Next, in the same skillet now over medium heat, add brown sugar and cook for 1 minute while occasionally stirring with a wooden spatula

  6. Turn heat to medium-high; add cider vinegar and chicken stock

  7. Stir until well mixed and allow solution to reduce by two-thirds

  8. Add butter and let it melt into the sauce

  9. Add back the bacon wrapped chicken and using a wooden spatula, spoon some of the glaze on top

  10. Turn heat off and set aside until Plating

Roasted Veggies:

  1. In a 12” cast iron skillet over medium heat, add olive oil and sweet potato; cook for 4 minutes while stirring occasionally

  2. Add broccoli and cook for another 2-3 minutes or until tender


  1. Using a large plate, add Roasted Veggies onto the center of the plate

  2. Next, place 1-2 of Glazed Bacon Wrapped Springer Mountain Farms © Chicken Thighs on top

  3. Add optional garnish as described in Plating

  4. Serve and enjoy!

Matt Wong