Bacon-Wrapped Chicken Thighs with Applesauce

from Amy

1 T balsamic vinegar

1/4 t salt

8 small skinless chicken thighs (~1 1/2 lb)

2 lb apples, cored and chopped coarsely - Rome Beauty, McIntosh, Gala

1/2 c apple cider or water

1/4 c dark raisins 

1/4 c sugar

1/4 t cinnamon

8 slices bacon

In medium bowl, w/fork, mix vinegar and salt.  Add chicken thighs and toss to coat; set aside.

In 3-qt saucepan, combine apples, cider, raisins, sugar and cinnamon; heat to boiling over high heat.  Reduce heat to low; simmer 15 min. or until apples are very tender.

Meanwhile, wrap 1 slice bacon around each thigh, securing with toothpick.  Heat nonstick 12" skillet over medium heat until hot.  Add thighs and cook 30 min or until bacon is browned and juices run clear when thickest part of thigh is pierced with knife, turning over thighs once.

With potato masher, coarsely mash apples.

To serve, discard toothpicks, spoon applesauce on four dinner plates; top each with 2 thighs.

To make it from the pantry only:  Use canned chicken - marinate with same sauce as in original.  Warm with bacon bits in skillet.  Use canned applesauce or make applesauce from dried apples and season as directed. 

from Everyday Food Storage's site:

To reconstitute apple slices use equal parts of dried apples to boiling water. 

For example:
2 cups dried apples 2 cups boiling water
Let: this set at least 5 minutes.If you put this mixture through the blender you will have applesauce. For variety add 3 tbsp. Cinnamon Heart Candy to the mixture before you let it set or try some Cinnamon (about 2-3 t.) and Sugar (about 3-4 T.) mixture in it.