Chicken Thigh Bacon Wrap




  • 12 lb. Boneless, Skin-on Chicken Thigh Fillet, 3–6 oz
  • 6 lb. GFS Bacon, 18–22 ct./lb., thawed
  • 4½ lb. Chicken Jus Lié
  • 12 oz. Markon Wild Baby Arugula
  • 18 oz. Balsamic Pickled Cranberries
  • 6 oz. Classic Blonde Roux

Recipe Preparation

Wash hands. Portion the chicken into 2-oz. chunks with the skin. Wrap each chunk with a piece of bacon. Skewer the end of the bacon to keep it in place.

To prepare à la carte:

Wash hands. Wash all fresh, unpackaged produce under running water. Drain well.

1] Place 4 pieces of bacon-wrapped chicken chunks in a heated nonstick sauté pan. Cook on all sides until browned. Place in a heated 350ºF convection oven. Cook 8–10 minutes or until just cooked through. CCP: Final internal cooking temperature must reach a minimum of 165°F, held for a minimum of 15 seconds.

2] Ladle 3 oz. of warmed chicken jus lié into a warmed serving bowl. Place the chicken in the sauce end to end. Place ½ oz. of arugula in the center of the chicken. Sprinkle 3 or 4 balsamic pickled cranberries over the top of the chicken.