Crispy Chicken Thighs with Bacon and Wilted Escarole
from https://www.bonappetit.com/

A single pan leads to many wonders: crackly-skinned chicken, hardy escarole, and a touch of smoky bacon.

4 large skin-on, bone-in chicken thighs (about 1½ pounds total)
Kosher salt, freshly ground pepper
1 tablespoon vegetable oil
4 slices bacon, coarsely chopped
1 shallot, finely chopped
½ teaspoon crushed red pepper flakes, plus more for serving
1 head of escarole, torn into large pieces
1 lemon, quartered

Season chicken with salt and pepper. Heat oil in a large skillet over medium. Place chicken thighs, skin side down, in skillet and cook, pouring off excess fat from time to time, until skin is browned and crisp, 10–12 minutes [or more]. You want the skin to be golden-brown with all the fat rendered before you turn them over. Turn chicken over and cook until cooked through, 8–10 minutes longer [or more]. Transfer thighs to a cutting board or large plate.

Pour off fat from skillet (no need to wipe it out) and increase heat to medium-high. Cook bacon, stirring occasionally, until browned and crisp, about 5 minutes. Add shallot and ½ tsp. red pepper flakes and toss to coat. Add escarole in large handfuls, letting it wilt slightly before adding more. After the last handful goes in, remove pan from heat and toss greens to coat (some will be tender, some a little crunchier).

Divide escarole among plates and top with chicken. Squeeze lemon over and top with more red pepper flakes.

4 servings

Sauce Variations

Lemon, 2 ways: Turn the thighs over and stir in some chopped preserved lemon rind into the rendered fat in the skillet. Continue cooking the thighs until the meat closest to the bone is cooked through, about 15 minutes more. Serve the thighs and lemony pan drippings with lemon wedges.

Pan sauce with bacon, chile flakes, and rosé: Turn the thighs over and stir in some chopped bacon and a sprinkle of chile flakes into the rendered fat in the skillet. Continue cooking the thighs until the meat closest to the bone is cooked through, about 15 minutes more. Take the chicken out of the pan, pour in a little rosé wine, and stir with the bacon, rendered fat and chile flakes until a sauce forms. Serve the thighs with the sauce poured over.

Blistered tomatoes and garlic: Turn the thighs over and stir in a crushed garlic clove or two and halved little tomatoes into the rendered fat. Continue cooking the thighs until the meat closest to the bone is cooked through, about 15 minutes more. Serve the thighs with the blistered tomatoes and sauce.