Recipe > Mains
Chicken wrapped in Bacon
These simple flavours combine really well when cooked at high heat. Please use fresh herbs to create intensity as dry herbs just suck and should be kicked out of house and home! For intense aromas mix oregano, basil, thyme, mint and rosemary together. The rosemary will keep year round in your garden, the others keep potted inside during the cold months (I leave mine on the kitchen window sill.)

Serves 4

Ingredients
4 x skinless chicken breasts
8 x bacon slices
2 garlic cloves
1/2 bunch of assorted fresh herbs; (oregano, basil, thyme,
rosemary, mint)
Sea salt and cracked black pepper
2 Tblsp olive oil

For the gravy:
1-2 Tblsp flour
350ml / 12fl ozchicken stock

Mise-en-Place:
Preheat oven to gas mark 6/ 200°C /400°F
chop garlic
chop the assorted herbs
Prepare the stock for the gravy (preferably hot)

Method:
Wrap the bacon around the chicken
Sprinkle over the chopped garlic, herbs, salt and pepper.
Place in a roasting tray with the olive oil
Roast 20-25 minutes
To test if the chicken is cooked; cut a slit through the thickest part of the breast, if the flesh is white and the juices run clear it is cooked. If the flesh is still translucent and pink return to the oven.

Make the gravy:
When the chicken has cooked remove 2-3 tablespoons of the melted bacon fat from the roasting tray and put into a small saucepan over a medium heat
Add the flour to the bacon fat and mix together to form a paste. Cook for 1 minute
Add the stock and rapidly whisk to incorporate the flour and fat without getting lumps
Increase the heat until the gravy begins to boil at which point the liquid should rapidly thicken
Check the seasoning of the gravy
Serve with the roast chicken

Adjust:
The gravy:
Too thin: Boil rapidly until the liquid volume evaporates
Too bland: Add salt and pepper

Presentation:
In the display photos the chicken has been served with roast potatoes and roast tomatoes.
Off centre arrange the roast potatoes into a mound, aim for good height.
Place the chicken on top of the potatoes. (If you have cooked leg instead of breast cut the leg in half at the joint. Place the smaller joint on top of the larger)
Tomatoes on one side.
Pour over the gravy.

Chef Tip: Using fresh grown herbs? Always pick from the top; cut the stem or herb tip directly above a lower branching to encourage new growth.