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| Bacon-Wrapped Chicken Thighs |
"A bacon-wrapped bird thigh full of goodness."
Ingredients :
- 6 massive bone-in, pores and skin-on fowl thighs
- 2 tablespoons Dijon mustard, or to taste
- 6 slices dill pickle
- 2 oz cooked ham, reduce into matchsticks
- 3 oz. Gruyere cheese, cut into matchsticks, divided
- 12 strips bacon
Instructions :
| Prep : 20M | Cook : 6M | Ready in : 1H |
|---|
- Preheat the oven to 350 ranges F (a hundred seventy five degrees C).
- Spread fowl thighs out flat and do away with the bones. Place skin-aspect down and rub mustard on top. Divide pickle slices, ham, and a pair of/3 of the Gruyere over the chook thighs. Roll up every thigh and secure with 2 strips of bacon crosswise.
- Place thighs on a baking pan; area ultimate Gruyere on top.
- Bake within the preheated oven till bird is not pink inside the center, approximately 40 minutes.
Notes :
- Use your favourite form of mustard.
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