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Bacon and Chicken Roast with thyme

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Prep time Cook time Difficulty Views Rated (1) Recipe #
20m 30m 2-Pretty easy 28
5 stars
1
803
Forked by Ade on 4 July 2008 (0 descendants)
Forked from Tora (1 ancestor)

Description (Some HTML is OK)

This is a really delicious dish, no, let me emphasise. A really really delicious dish! It's not very spicy, so feel free to add some chilis or white pepper for some more schwung, but this is not at all necessary to make this simple and extremely successful dinner!


Ingredients

Makes 6 servings

  • 8 Chicken breasts
  • 2 Washed leeks
  • 100 ml White wine
  • 750/800g Bacon slices
  • Fresh thyme
  • Olive oil to taste
  • Butter to taste
  • Salt and pepper
  • Utensils
  • A large Bowl
  • Cutting Board and knife
  • A large tray
  • Tin foil

Preparation (Some HTML is OK)

1. First make sure to preheat your oven to 200°C/400°F and coat your tray with tin foil (shiny side up).

2. Chop up your leeks into nice, rustic bits and chuck them in your bowl with some fresh thyme. Throw your chicken breasts, a decent glug of olive oil, salt, pepper and a chunk of butter into the bowl as well. With your hands, gently toss all the ingredients about after adding the white wine.

3. Lay down 4 slices of bacon on your cutting board, with a small overlap. Take one of your chicken breasts and simply roll it so the bacon follows and wraps your chicken up nicely and place it in your tin-foiled tray. Do this with all your chicken, and then add the leeks and slur from the bowl into the tray so it surrounds all the chicken pieces. It’s a good idea to fold the edges of the tin foil over the leeks to protect them from getting burnt.

4. Before putting it in the oven, drizzle the tray with some olive oil and throw some more thyme over it. Cook it on the middle rack of your oven for about 30 to 35 minutes. Make sure to check they chicken is roasted all the way through, raw chicken is a no no!

5. Serve with potatoes or rice, or even yorkshire pudding. Good luck!

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