Chicken Wrapped Bacon & Alfredo Potatoes

• Gluten free
• Paleo

• Meat

  • 6 Pieces Bacon, thick cut
  • 6 Chicken drumsticks

• Baking & Spices

  • 1 tbsp Mccormick chipotle sea salt blend
  • 1 tbsp Mccormick medley peppercorns
  • 1 1/2 tbsp Old bay seasoning

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

Found on awortheyread.com

Ingredients

• Bacon Wrapped Chicken Drumsticks Ingredients:
• 6 Chicken drumsticks
• 6 Pieces of Thick-cut bacon
• 1 Tbsp McCormick Chipotle Sea Salt Blend
• 1 Tbsp McCormick Medley Peppercorns
• 1½ Tbsp Old Bay Seasoning
• 2 Tbsp Extra Virgin Olive Oil
• Alfredo Smashed Potatoes Ingredients:
• 5 pounds Russet Potatoes, washed, scrubbed and quartered
• ½ stick of Unsalted Sweet Cream Butter
• ½ cup Heavy Cream
• 1 large Yellow Onion, chopped
• 1 jar of Bertollis Alfredo Sauce
• ½ cup Kraft Shredded Four Cheese Blend
• 2 Tbsp Extra Virgin Olive Oil
• Sea salt or Kosher salt
• Freshly ground Black Pepper
• ⅓ cup fresh Flat-Leaf Parsley, chopped

Directions

• Bacon Wrapped Chicken Drumsticks Directions:
• Preheat oven to 375 degrees, and line a high-walled baking sheet with foil. Brush foil with olive oil, set aside.
• Rinse and pat dry chicken drumsticks, place drumsticks in a bowl and drizzle with EVOO and toss to coat. Next, place drumsticks on a baking sheet and season with McCormick Chipotle Sea Salt, McCormick Medley Peppercorns and Old Bay Seasoning, make sure to rotate drumsticks to evenly coat with seasoning.
• Now, heres the part where things get very, um... interestingly YUMMY! Take a whole length of thick-cut bacon and wrap it around the drumstick and return to the foil lined and high-walled baking sheet, repeat the process until all of the drumsticks have b gotten the wrapped bacon treatment.
• Place chick in the oven and back for 1 hour, juices should run clear, and bacon should be crispy.
• Remove from oven and arrange on top of the Alfredo Smashed Potatoes, and no sneaking a piece, I know is so freakin tempting isnt?!
• Alfredo Smashed Potatoes Directions:
• Prep. In a non-stick skillet over med-high heat add one (1) tablespoon of EVOO and sauté one large yellow onion, chopped. Cook until onions are translucent. Remove from heat. Set aside.
• FYI: I do a rustic peel on the potatoes, meaning I leave most of the skin on, but make sure to remove any dark spots, bad spots, eyes, or sprouts from the potatoes. Ya know give em the spa treatment.
• Place washed, scrubbed, and quartered potatoes into a large stock pot, cover potatoes with cold water and add a tablespoon of sea salt, cook until the water comes to a boil and continue to cook until potatoes are fork-tender (25 to 30 minutes). Drain potatoes using a colander and return to stock pot. Add ½ stick of unsalted sweet cream butter, two (1) tablespoons, ½ cup of heavy cream, one (1) jar of Bertollis Alfredo sauce, add sautéed onions and ½ cup of shredded cheese. Mix until all of the ingredients are incorporated. Spoon potatoes into a casserole dish and arrange the bacon-wrapped drumsticks on top, and place in the preheated oven for 15 - 20 minutes.
• Remove from oven and scatter chopped flat-leaf parsley on top.
• Serve. Eat. Faint. Repeat.