Crispy Chicken with Sauteed Radishes, Spinach, and Bacon

1 comment

Appears in Cook's Country October/November 2014

For this weeknight meal, we cook the chicken in rendered bacon fat which ensures both crisp skin and a subtle smoky flavor.

SERVES 4

TIME 30 minutes

Crispy Chicken with Sauteed Radishes, Spinach, and Bacon

WHY THIS RECIPE WORKS

Cooking the chicken in rendered bacon fat ensures both crisp skin and a subtle smoky flavor.

Print