His name is Bacon.
I know he's not good for me.
But he keeps reappearing.
That rascal Bacon reappeared last night in a
Crispy Oven-Roasted Chicken with Roasted Garlic, Pancetta/Bacon, and Rosemary recipe.
I have made this recipe probably 15-20 times.
Katie Lee Joel, the recipe author, says that this is the recipe to make to encourage a man to pop the question.
Even though Tim and I have been married 400 years, I keep making this dish for him, hoping to hear that question every girl wants to hear..."Hey Angie, want to go out and buy all new furniture for the house today?"
Sadly, it hasn't happened yet.
Maybe tonight will be the night Tim pops the big question to me. He's in a good mood, the Iowa game vs. Northwestern is coming on. He has his throne chair and his beverages.
Now all he needs is this chicken dish. Again.
Please note this dish is made with skin-on, boneless chicken breasts. Most boneless chicken breasts in the grocery are skinless. You will probably need to buy the bone-in breasts and take the breast meat off the bone, but leave the skin on. Leaving the skin on is very important to this recipe. The skin is what crisps and seals in the flavor. Last night I experimented and used boneless, SKINLESS breasts and the taste is flavorful but nothing like with the skin-on, crispily tantalizing your taste buds.
Do you see him over there?
In that clear bowl? looking all yummy-like?
Hellooooo Bacon!! *wink wink*
Yields 6 servings
6 boneless, skin-on
1/2 lb. pancetta or slab bacon,
cut into 1/2-inch cubes
1 T olive oil
15 garlic cloves
1 T fresh rosemary,chopped, plus sprigs for garnish
1. Preheat oven to 400°F. Rinse chicken, and
pat dry. Salt and pepper each piece. Set aside.
2. In a medium ovenproof skillet over medium
heat, cook the pancetta until crispy, about 6
minutes. Remove with a slotted spoon, and set
aside. Drain off all but 1 tablespoon of the fat.
Add the olive oil and garlic. Cook until the
cloves are golden, then bake in the oven until
the cloves are soft, 5 to 7 minutes. Carefully
remove the pan from the oven, and set aside.
3. Meanwhile, in a large ovenproof skillet, heat
1 inch of canola oil over high heat until very hot
but not smoking. Carefully place the chicken
skin-side down in the hot oil. Let cook 3 to 4
minutes to start crisping the skin. Do not turn.
Carefully transfer the pan to the oven, and bake
until the chicken is cooked through, 7 to 8 minutes.
Remove the pan from the oven, and plate.
So we start by salt and
peppering the chicken
front and back.
(Remember, don't do what I did tonight and use skinless, definitely use boneless but skin-on.)
Hello Bacon, you bad boy you. I looooove you!!!
You are hot.
Unfortunately (or fortunately) you're going to get real sizzzzzlin' hot.
In a medium ovenproof skillet over medium heat, cook the pancetta/bacon until crispy, about 6 minutes.
Remove crisped bacon with a slotted spoon and set aside.
Add the olive oil and and garlic cloves.
Cook until the cloves are golden, then bake in the oven until cloves are soft, 5 to 7 minutes.
I walk into the living room where Tim is watching the Iowa game and inform him I am having a love affair.
Or maybe his reaction had something to do with what was going on the tv.
Tim, I am having a love affair.
I know, I know Tim.
It just happened.
Everything about him smelled so good.
Gosh, you're not having chest pains are you?
Oh, I'm sorry to cause you this much pain.
You would like me to move AWAY from the TV???
I have a feeling you're not taking this very seriously Tim.
I just told you, I am having a love affair!!!
Finally! You're taking what I have to say seriously!!!
His name is Bacon. I continue to be drawn to him even though I know he's not good for me. It started one Sunday morning when I was making eggs and pancakes...
I'm spilling my heart out to you!
I don't think you know how I wrestle with this love affair?
You don't care, do you? How can you not care?
It's real you know. And probably not the most healthy.
Finally. I have your attention.
Let's have a heart-to-heart about Bacon and...
for Pete's sake?!!
Really. Try to control yourself.
Gosh, sorry you're so broken up about it.
You know what? Forget it!
You're not even listening to me.
I'm going back to cooking.
(Angie's Note: Not necessary to use one inch of oil, just enough to cover the bottom)
Carefully place the chicken skin side down in the hot oil. Let cook 3-4 minutes to start crisping the skin.
(Remember, I used skinless breasts this time, I definitely recommend using skin-on!!
Carefully transfer the pan to the oven, and bake until the chicken is cooked through 7 to 8 minutes.
Remove the pan from oven and transfer chicken to platter.
Sprinkle with pancetta/bacon,
and fresh rosemary.
Have a good Sunday!! I'm hoping to make up some kind of Black Bottomed Mini Caramel Pumpkin Cheesecake Bites today. We'll see if I can get some house cleaning done first.