Categories: chicken, main dish, paleo, pork

Ingredients

• 3 slices bacon
• chicken pieces
• 2 T chicken stock, + 1/2 c
• 1 T butter
• 2 T garlic, diced
• 1 1/2 c fresh spinach

Directions

1. In a large, heavy pan, cook and crisp bacon until well browned.

2. Remove bacon from pan, do not drain grease, and set aside and crumble when cool.

3. Add chicken thighs to pan.

4. Let brown on each side, about 4-6 minutes.

5. Remove from pan when browned and set aside (chicken may not be fully cooked, we’re just trying to get it well browned at this point.)

6. Add 2 T stock to pan, scrape any bits of chicken that stuck to pan with stock with a rubber spatula.

7. Add butter to pan, let melt.

8. Add garlic to pan, let brown, about 4 minutes.

9. Add stock to pan, and then add chicken thighs back in.

10. Cook until stock has reduced into a thicker sauce and chicken has reached internal temperature of 165 degrees — about 5 minutes.

11. Add spinach, toss with chicken and sauce, and let reduce.

12. Sprinkle crumbled bacon over the top.

13. When spinach is soft and reduced, remove from heat and serve.

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