Chicken is one of those meats which I think is often underwhelming. However, it is incredibly versatile and, when it's well done, can be extremely satisfying. Mind you, that all sounds terribly clinical. Hear what, I've already told you about my love of UK food magazines and that's what inspired this recipe. Really though, the recipe coupled chicken with bacon - there's really no down-side here.

Here's the thing... this summer has, in reality, been all about me exploring my 'anglophile' love. I used to wonder if I might have been Indian in a former life, what with my love of Sunday afternoon Bollywood films, the endless desire for curry of any kind and my penchant for colour. However, now I'm realising that it might not be 'Indian' after all. It's more 'English' of me. It's the Brits that really created curry and were generally highly influenced by their presence in India (without going into how much they jacked up the whole place). Plus, I have a deep love, no a need for pub food and beer. In short, I am now leaning more towards having been somewhere in London in my previous life. It all makes much more sense... haha 'Sense'. Whatever, back to the food.

I'm on vacay and it's a friday. Normally, friday is NEVER a cooking day but today is vacay. That changes everything. I've got a lush organic chicken who needs to be dealt with and this lovely recipe completely fit the bill.

I totally over-cooked for kid #2's b'day bash and it's been scorching hot ever since so I haven't cooked a thing in about 5 days. We're all going a little squirelly, I've got some beautiful veggies from my food box that have been sorely neglected all week and the temperature in the house has finally dipped below 28 degrees. Time to cook this bad boy up!!!

Chicken with Bacon

(inspired by BBC Good Food magazine)

serves 4

1 chicken, cut into pieces (about 2 1/2 pounds of chicken pieces)

6 slices of bacon

3 garlic cloves, crushed

1/2 cup onion, coarsely chopped

small bunch of fresh herbs (I used chive and parsley from the garden), coarsely chopped

1 1/2 cups chicken stock (can be combined with white wine - which is what I did)

1 cup green beans (use fresh not canned)

1 bunch of spinach (between 3 and 4 cups) coarsely chopped

salt to taste

dash of Angostura Bitters (optional)

1/2 cup sour cream