A few weeks ago I won a little cookbook. 101 Things to Do With Bacon by Eliza Cross. The fact that it was so bacon-centric definitely had my attention when I saw it was available on Goodreads. Lucky me, I won the book!
Just flipping through it you think "I want that, oh yes, I want that, I am definitely making that!"
The first dishes I made were Bacon-Wrapped Orange Chicken and No-Stir Risotto with peas and bacon. Super easy, completely mouth wateringly delicious aromas and taste. Husband says, Oh yes, this is certainly going on the rotation!
Would you like the recipe? I tell you, make this in any bacon loving household and you will hear many compliments. The sweetness of the marmalade and the smoky bacon are naturals together.
Bacon-wrapped Orange Chicken
4 boneless skinless chicken breasts (I used thighs with skin and bones intact)
¼ teaspoon dried sage
¼ teaspoon dried thyme
Salt and pepper
4 strips of bacon
¼ cup butter
¼ cup orange marmalade
OK, I adapted this recipe because we just aren’t fans of chicken breast. These probably wouldn’t be dry because of the bacon but I opted for thighs. Because we like thighs. I also omitted the butter because I felt it would be juicy and greased up enough with the skin attached to the thighs.
Preheat oven to 350 F and line shallow dish with foil or use a non-stick spray.
Sprinkle each piece of chicken with sage, thyme, salt and pepper. Wrap each piece of chicken with a slice of bacon and arrange in pan with bacon ends tucked under.
Melt together the butter and marmalade in a saucepan until combined. Pour over the bacon-wrapped chicken and back uncovered for 45 to 50 minutes.
*Note: Since I didn’t use the butter I simply plopped a spoonful of marmalade over the bacon wrapped chicken without heating. I also bumped the heat up to 375 F since I was using the thighs.
Oh. My. This is a scrumptious moist marriage of ingredients made in heaven. We were so hungry even before I started dinner so it was difficult when the wafting aroma of sweet marmalade and bacon filled the kitchen.
No-Stir Risotto with Peas and Bacon
2 TB olive oil
1 TB butter or margarine
1 onion, finely chopped
2 cups Arborio or short grain rice
4 cups chicken stock or broth
1 cup frozen peas
6 strips of bacon, cooked and finely crumbled
½ teaspoon salt
¼ teaspoon pepper
½ cup grated Parmesan cheese
Heat oil and butter over medium heat. Add the onion and saute until lightly browned. This will take about 5 minutes.
Add the rice and cook for 2 minutes, stirring so the rice is coated with the oil and butter.
Add broth and bring to a boil. Stir well, reduce heat and cook covered for 15 or 20 minutes or until rice is tender.
Stir in peas, bacon, salt and pepper, cook for about 3 minutes. Sprinkle with Parmesan cheese and serve.
I will certainly be preparing more from this book. This is a duplicate post from my review at Novel Meals. The bacony goodness just demanded I present it in more than one forum, I don't usually cross post. :-)
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