It’s nearing 100 degrees in Denver this weekend, and even though Father’s Day is riddled with grilling recipe ideas, I’ve opted to hole up in my air-conditioned kitchen rather than sear myself on the back patio over a smoky hot grill.
In other words, our little tree needs to grow taller to provide a little more shade.
I was fixing a couple of broken links on an old post this week. The topic of the post was our wine tasting trip to McMinnville, Oregon and restaurants and wineries visited. One of the memorable food experiences was a small appetizer offering from R. Stuart Wine Bar, Dill Scones with Horseradish Cream and Smoked Trout. R Stuart, is in downtown McMinnville and a great little stop for a wine sampling.
When I clicked on their link, I noticed that they now have a recipe section attached to their home page. Wonderful food, restaurants and great chefs always go hand in hand with wine country and I love browsing recipes from wineries. This is where I found this recipe for Chicken with Bacon, Cream and Thyme. Adapted from a recipe from Chef Karen Barnaby from Vancouver.
Chicken breasts are wrapped in bacon with a sprigs of thyme tucked in.
Browned and then baked in a heavenly creamy garlic sauce.
I love the classic flavor combinations of this dish and not surprisingly they pair well with a classic Pinot Noir.
- 4-8 ounce chicken breasts boneless and skinless
- salt and pepper to taste
- 8 slices good quality bacon
- 8 springs thyme. plus more for garnish
- 1 tablespoon olive oil
- 4 ounces chicken stock
- 8 ounces heavy cream or half and half
- 2 cloves garlic crushed
Preheat oven to 350 degrees.
Lightly season the chicken with salt and pepper. Wrap 2 pieces of bacon around each breast forming an X in the middle of one side, overlapping the ends on the other side. Tuck 2 thyme springs per breast under the X.
Heat an oven proof pan over medium high heat. Add the oil to the frying pan, cast iron works well for this. When oil is hot add chicken breasts and brown on both sides. About 5-6 minutes total. Start with the non-X side to bacon will sear together and not fall off.
Once the chicken is browned, add the stock, cream and garlic. Bring to a boil.
Transfer the pan to the oven and bake for 15-20 minutes. Season with salt and pepper and let stand a few minutes before serving.
A dish so rich and decadent deserves green fresh and delicate for a side. Take a look at this Martha Stewart Green Vegetable Medley Recipe.
Chicken with Bacon Cream and Thyme … It’s what’s for Dinner.