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.
Jean | DelightfulRepast.com says
June 19, 2016 at 1:43 pmLea Ann, I think you made a wise decision! And this dish looks soooo good! I’d like to be having this with a glass of pinot noir any day.
Debra says
June 20, 2016 at 6:19 amWhat a great recipe. I think it was wise to hole up in the AC!
Adam @unorthodoxepicure says
June 20, 2016 at 6:46 amThat looks outstanding.
Susan says
June 20, 2016 at 8:52 amThey look amazing! Pinning these to try when I have to hole up in my kitchen to escape the heat.
Vickie says
June 20, 2016 at 9:16 amYou had me at bacon, thyme and cream. ? And wine too? Nom nom nom. Love this post.
larry says
June 20, 2016 at 10:47 amLooks and sounds delicious LA but I’m concerned about your grill. If it’s too cold to use it during the 7 months of winter and two hot for the 3 summer months, it’s not going to get a lot of use during the other 2 months. Perhaps you need a polar bear suit and a bikini to expand the season a little.
Linda@ThereandBackAgainFood says
June 20, 2016 at 11:49 amThat chicken looks scrumptious! And I don’t blame you for sticking inside. I always tell my friends in New England that we in Kansas suffer cabin fever in the summer because it’s too hot to leave the a/c and go outside!
Mimi says
June 20, 2016 at 2:54 pmThat chicken really looks appealing! You can’t go wrong with bacon AND cream!!!
Heather says
June 21, 2016 at 3:22 pmThat looks delish! I love anything in a good cream sauce!
John/Kitchen Riffs says
June 22, 2016 at 9:47 amReally hot here, too. It’ll be close to 100 today. A/C for me! Anyway, what a nice dish — bacon and cream work so well together — great to pair with chicken. Good stuff — thanks.
cheri says
June 22, 2016 at 10:32 amHi Lea Ann, love this recipe, your chicken looks perfectly baked and I bet the cream sauce is heavenly.
Karen (Back Road Journal) says
June 24, 2016 at 8:52 amIt doesn’t get much easier than this recipe and it sounds delicious.