pan fried chicken wrapped in bacon with garlic butter and thyme (plus sauté potatoes/green beans)
Summary
| Yield | |
|---|---|
| Prep Time | 30 minutes |
| Kind of Dish | main dishes |
| Tags | simple |
Description
This is pretty simple but always really great and not too hands on either, great for when you are working and lazy.
Ingredients
- 1 Breast of chicken (I prefer skin on as it tastes nicer and looks less like a newborn mouse)
- 2 slices of bacon, not streaky and smoked or unsmoked as you please
- 2 clv garlic cloves, one minced (depending on your preference)
- 5 medium new potatoes
- 1 pn thyme
- 1 lump of real butter, don't go nuts tho
- 1 bn green beans
- 1 onion, finely diced
- 1 "shake" of salt
- 1 "shake" of pepper
Instructions
READ THE WHOLE RECIPE BEFORE STARTING
1. Preheat your oven to 200 degrees.
2. Add one minced garlic clove to the butter, add some pepper and mix well.
3. Make an incision in the chicken breast, smear the butter inside, amount varies depending on size of meat. Add the thyme and season well.
4. Wrap two pieces of bacon around the chicken breast and make a nice compact parcel.
5. Heat a little oil in a pan and add the chicken, skin side down.
6. Turn a few times browning on both sides for about 2 minutes.
7. Put the chicken in an ovenproof VESSEL and put in the oven. Or you could put your frying pan in the oven, if that doesn't seem scary/dangerous/impossible.
7.1 (Optional) Add in 2-3 whole cloves of garlic with the chicken, if you like roasted garlic.
8. Check after 15 minutes or so, chicken should be done by then.
For the potatoes/beans
1. Wash and peel the new potatoes. Boil them.
2. When they are soft cut them into smallish chunks and allow to cool. Or vice versa so you don't burn your hands!
3. Heat a small bit of oil, perhaps in the pan you used for the chicken.
4. Sauté the chopped onion and when it's golden, add the potatoes.
5. Let the potatoes get a bit crispy/golden looking, then add the green beans, as many as you feel you need, enough to mix nicely with the potato.
6. Season to your liking with pepper or whatever.
When taking up the chicken you'll have a bit of garlicy buttery juice, pour this over the potatoes etc if you like.
Also good with mashed potatoes. A beautiful dish.
Notes
I recommend having the potatoes done before you start, anytime during your day or even if you had them left from the night before, that'd be cool too.
Comments
oh this sounds delicious! i don't make chicken very often but this sounds like it'd help quite a bit to dissuade my "meh" opinion of that bird.
when you say "not streaky" though i'm unclear on the meaning because bacon terminology is different from here to there -- is it like this kind of bacon: http://upload.wikimedia.org/wikipedia/commons/8/8c/Canadian_bacon.jpg ?
no like rashers of bacon as you'd have for breakfast..we would have two kinds in the shops here, streaky, which are like thin strips of bacon like this http://www.dkimages.com/discover/DKIMAGES/Discover/previews/821/465922.JPG
we call the other kind back bacon and it looks like this http://www.foodsubs.com/Photos/irishbacon.jpg
(haha@irishbacon.jpg....I live in England now but they call it back bacon too!)
you could use streaky but imo it's fattier and inclined to disintegrate too much, also back bacon just wraps around the chicken more easily.
I actually eat chicken loads, almost more than any other meat. I'll upload some more ideas!