4 chicken thighs, skinned & boned
1/4 cup flour
salt & ground black pepper
3 Tbs oil
1/2 cup balsamic vinegar
1/4 cup redcurrant jelly
4 handfuls mixed salad greens
1 avocado, sliced
1/4 cup pinenuts, lightly toasted
4 slices streaky bacon, fried until crisp
Slice chicken into strips. Combine flour with salt & pepper to taste. Toss chicken in flour, shaking off excess.
Heat oil in pan & cook chicken in batches.
Remove from pan & keep warm.
Add vinegar & jelly to pan, stirring to incorporate any sediment. Cook over high heat until reduced & syrupy (2-3 mins).
Return chicken to pan & coat in juices.
Arrange salad greens, avocado & chicken on dishes. Drizzle over any remaining juices.
Sprinkle pinenuts over top with fried bacon.