Bacon-wrapped Rosemary Chicken with Orange Gravy

Saturday is the time the family gets together. At least.. for us. And so I had to prepare something for their growling tummies.

There's chicken breast in the freezer, asparagus, carrots and bacon. Why not grill the veggies? And roast the chicken? Inspired by saltimbocca- a dish made of pork, chicken or veal, wrapped with prosciutto, sage and parmesan, as well as the ingredients already available inside my refrigerator.. I came up with this.

Ingredients:

Chicken breast with skin-on- 4 pcs

Oil or Butter

Asparagus - 1 bundle

Carrots - 1 250 g. piece (large)

Dried Rosemary- 1 tablespoon

Salt and Pepper

Bacon - 8 pcs

Well this won't be complete without any sauce, would it? and so, I made gravy out of the pan drippings and then added orange juice and zest for a different contrast to the salty main course.

Ingredients:

Pan drippings

Flour

Chicken cube and water or chicken stock

Orange zest

Fresh Orange juice

Prepare everything first and then follow these procedures to make your very own bacon-wrapped rosemary chicken with orange gravy. Pair it with any grilled vegetable of your choice (with rice, of course) and you'll have a satisfying meal.

BACON-WRAPPED ROSEMARY CHICKEN

Mise-en-place:

Preheat oven.

Wash asparagus and carrots.

Peel and cut carrots into spears long enough to fit inside the chicken.

Cut asparagus in half or long enough to fit inside the chicken.

Procedure:

1. Butterfly the chicken.

2. Season with salt, pepper and sprinkle with dried rosemary.

3. Heat up oil in a pan.

4. When oil is hot enough, put the chicken (skin side first) and then fry until it is golden brown. Turn over and sear quickly. Save the pan for later use (orange gravy)

5. Remove from pan. Put carrot sticks and asparagus spears.

6. Wrap with bacon.

7. Put in a tray. Roast at 180C until chicken is done, which is around 165F internal temperature (73.8 C).

ORANGE GRAVY

Mise-en-place:

Wash orange. Grate for zest and squeeze for juice.

Procedure:

1. Use pan where you fried the chicken. Add a bit of butter or oil if there's not enough fat. Heat up.

2. Add flour.

3. Saute flour until it is golden brown.

4. Add chicken stock or chicken cubes mixed with water.

5. Simmer until the mixture thickens.

6. Add orange zest and orange juice according to your taste.

7. Season to taste with salt and pepper. (Be careful when adding salt, especially at the beginning because the mixture will still reduce thus making the flavors more concentrated.)

Comments

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