Creamy Chicken

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

In a large, heated Dutch oven fry up the bacon. Pull out the bacon and add in the chicken pieces in the leftover bacon fat. Let the chicken cook for about 10 minutes, turning as needed. Once the chicken starts to look browned, push it to the side of the pot and add in the onion, beans and garlic.
Cook in the fat for a few minutes, letting everything cook through a bit. Mix together with the chicken and cook for a few more minutes. Add in the chicken stock/wine mixture and throw in the spinach and the fresh herbs. Let the mixture cook down a bit (about 20 minutes to let the chicken cook through). Season with salt just to taste. Add in the sour cream (or Cream Fraiche, even better) just before serving.
Serve over carb of choice ;-)

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St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.

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Wanda Thorne
St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.
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