Simple Way to Cook Yummy Cheesy Bacon Chicken Thighs with Braised Rutabaga (LCHF)

Hello everybody, welcome to our recipe page. Today I’m gonna show you a way to make a distinctive dish, Cheesy Bacon Chicken Thighs with Braised Rutabaga (LCHF). It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.

Cheesy Bacon Chicken Thighs with Braised Rutabaga (LCHF) Recipe. This Easy Bacon Wrapped Chicken Recipe is one that is simple to do and tastes great! We stuffed these Bacon Wrapped Chicken Thighs with Monterey Next grab your cheese, onion and garlic and place them onto the chicken thigh.

You can have Cheesy Bacon Chicken Thighs with Braised Rutabaga (LCHF) using 14 ingredients and 19 steps. Here is how you achieve it.

Ingredients of Cheesy Bacon Chicken Thighs with Braised Rutabaga (LCHF)

1. Make ready 8 of free range chicken thighs (skinless & boneless).
2. Prepare 16 slice of pancetta or smoked streaky bacon.
3. Take 250 grams of Edam cheese.
4. It’s 1 tbsp of olive oil or bacon fat.
5. Make ready of salt.
6. You need of black pepper.
7. Make ready of braised rutabaga.
8. It’s 1 medium of rutabaga.
9. Make ready 1 large of onion.
10. Make ready of garlic powder.
11. Prepare 1 1/2 pints of chicken stock (use homemade or good quality bought in stock).
12. Prepare 2 tbsp of unsalted butter.
13. Make ready of salt.
14. It’s of black pepper.

One of my absolute favorite cooking methods is a slow braise; it's almost magical!Braising uses both moist and dry heat.Remove the boneless chicken thighs from the package, trim off the extra fat with a pair of kitchen shears then place them in a medium sized bowl.Boneless chicken thighs are inexpensive, packed with flavor, and simple to prepare—in short, the home Apple-Braised Chicken Thighs.

Cheesy Bacon Chicken Thighs with Braised Rutabaga (LCHF) instructions

1. Using a big sturdy knife, carefully half the rutabaga by stabbing the knife into it and putting your weight down on the knife (keeping your fingers well out of the way) then remove the skin by placing it cut side down and paring away small pieces of the hard skin away in a downward action following the shape of the vegetable, along with any slightly green/lighter coloured parts beneath the skin. You should be left with only the inner yellow/orange part..
2. Chop the rutabaga into bite size pieces..
3. Peel and roughly chop the onion..
4. In a large pot, add the rutabaga, onion, stock, garlic powder and butter..
5. Bring the pot to the boil, put on a lid and cook for 20 minutes..
6. Heat the oven to gas mark 6 (UK) / 200 C.
7. Meanwhile, season both sides of the chicken thighs. Go easy with the salt, as the bacon could be salty!.
8. Lay out a big piece of cling film and lay two pieces of bacon together for each chicken thigh. You may want to use the back of a heavy kife to stretch/flatten the bacon if it is thickly cut..
9. Place the chicken thighs onto the bacon, outer (smooth) side of the thighs facing downwards..
10. Place a piece of Edam cheese about the length and width of your thumb onto each chicken thigh, at the end nearest to you..
11. Roll up the whole thing using the cling film to guide you and holding onto the ends of the bacon so it doesn't get rolled inside..
12. Use two cocktail sticks per chicken thigh to secure the bacon in a criss cross..
13. In a skillet/ frying pan, heat the oil or bacon fat over a medium heat..
14. Brown the chicken thigh roll ups on all sides then place them in a roasting tin..
15. Bake for 30 minutes, maybe longer if the thighs are on the large side (don't worry if the cheese melts, as the crispy bits are delicious with the saucy sauce!).
16. Remove the lid from the rutabaga and turn the heat up a bit to let the stock reduce until it is almost gone (you will want some as it makes a sauce for the meal).
17. Take the chicken out and when you are certain it's cooked through, rest it for a few minutes..
18. Remove all the cocktail sticks..
19. Serve two chicken thighs per (hungry) person with some rutabaga and stock/sauce..

It's a two-step cooking process that involves an initial fry (or sear) followed by slow simmer in a liquid like wine or broth.Curry Braised Chicken Thighs is a delicious Indian-inspired dinner for two.Spicy, flavorful and budget-friendly, it's sure to spice up the night with your loved one!

One large potato pancake sliced into wedges is an easy Chicken Thigh Potpie.Sweet potatoes, rutabagas, and kale provide the vegetable base of this pot.Tender rutabaga cubes are baked in a creamy Cheddar cheese sauce in this decadent vegetarian side dish.I like rutabaga anyway but adding cheese just brings it up a notch.I made a smaller quantity with just one rutabaga and I still have enough leftovers for a couple more meals.