Bacon-wrapped Chicken with Cheese Crust with Brandy Cream sauce, served with Fries and Peas
Prep time: 5-10 minutes
Cook time: ~20-25 minutes
- 2 small/medium sized chicken breasts
- 2 slices of BACK Bacon
- 4-6 bacon strips
- Cheese, grated (how much is up to you)
- 50ml Brandy
- 50ml Water
- 75ml Heavy Cream
- Frozen peas (or Petit Pois)
- Oven-cook fries (chunky, not McDonalds style)
Conversions from metric to cups / celcius to farenheit this handy chart is brilliant.
1. Preheat oven to 220 Celcius (425 Farenheit) Prep all ingredients according to recipe. Once again, mise en place will be your best friend of this recipe. To make this you’re going to be doing an awful lot of things at once, and you need to keep your cool, but its well worth the effort.
2. When oven is up to temperature, place fries in the oven on highest shelf on a baking tray. These will take the longest to cook.
2. Take your chicken, season, then wrap in bacon around the thickest part of the breast. Makes sure the bacon ends are tucked underneath, as they will be rendered together by the heat of the pan.
3. In a hot pan, melt butter and a bit of oil on a high heat until the butter is melted and foaming, which is perfect for sealing the chicken.
4. Gently lay chicken breasts into the pan with the bacon ends underneath. If done correctly, a satisfying sizzling will fill your ears. Give them a minute or so on each side, then turn over. Repeat for the sides and ends if your chicken breasts are quite large, and be careful not to rip the bacon off the chicken.
5. Remove chicken from the pan, but leave pan on the heat. Add another knob of butter if the pan looks too dry. Place chicken on a baking try, and top with cheese.
6. Return to the pan and add your Brandy. This is a method called “deglazing”, and can be done with any liquid. As the liquid bubbles, with a spoon, scrape the pan sides and bottom to lift any left-over chicken bits, bacon, and sticky juices from the pan. Swirl to incorporate, then turn the heat down to a simmer, add water, and reduce to ~1/2 amount. This will become your sauce. If it sounds like there’s too little liquid in the pan (you’ll be able to tell), then simply add some more water/brandy.
7. The fries should have had nearly 10 minutes in the oven by this point. Move fries down to lower shelf in the oven, and place chicken on the highest shelf possible. The chicken will not be cooking all the way through yet, but by sealing the breasts on all sides, the meat will cook through and remain juicy. This should take another 10-15 minutes, checking occasionally to make sure neither the chicken or fries burn.
8. Add your cream to your sauce. Stir to combine cream and brandy, and reduce again. You want quite a thick sauce, so continue to reduce until it is thick, and retains it’s shape when you pull the spoon through it. If ready ahead of time, leave to the side and reheat gently on the stove before serving.
9. While everything ticks away, cook peas. Here are two foolproof methods:
9a. Boil a pan of water on the stove. When boiled, add frozen peas, and let cook for ~5 minutes, or until they are no longer hard/tough to eat. Drain before serving.
9b. Place your frozen peas in a microwavable container and pour in water up to the level of the peas. Place in microwave on a high heat for 4 minutes. Drain before serving.
10. After 10-15 minutes, remove chicken from oven. With a sharp knife, gently slice through the thickest section of the thickest breast around halfway and carefully look inside. If it’s still pink, return to the oven as it is not cooked. If it is completely white inside and leaks juices as you cut, the chicken is perfectly cooked. Remove chips from the oven. If they are still squidgy, return to oven, if they are crispy on the outside and fluffy in the middle, they’re perfectly cooked.
11. Plate up. Spoon thick cream sauce over the chicken breast, and place fries and peas to the side. (I served mine with HP Sauce (it’s a UK thing) and salt on the chips)