READER REPORT:

Chicken wrapped in bacon

TIM BROWN
Last updated 09:22 06/11/2012

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Main ingredient Chicken
Type of dish Quick and easy
Course Main course
Cooking time 30 min - 1 hour
Serves/makes 1 - unlimited
Special options Lactose-free

Depending how you cook your chicken nuggets, they can take up to 20 minutes to bake.

I understand wanting to cook within this short time, and keeping dishes to a minimum. I live alone, and there is a dearth of recipes that are for singles.

This dish is easy, quick, and involves bacon! From start to finish it takes about 40 minutes, and creates a total of five dishes - one of which can be cleaned while everything else is cooking.

Healthwise - OK, it has bacon, but as long as you haven't gone overboard on the oil (seriously, you only need it on the wedges, and only need about half a tablespoon) it's a reasonably healthy meal. But with yummy bacon.

These quantities serve one, but it's easy to scale up if you have more people, and is very filling.

1 x 150gm skinless chicken breast
3 or 4 rashers bacon (I use dry-cured bacon)
about 200gm potato (1 large or 2 medium potatoes - Agria is the best variety)
Oil - a very small amount.
corn, peas, carrots, green things - take your pick. Chop the carrots into cubes or sticks.
Gravy mix

1. Preheat your oven to 200 degrees.

2. In a non-stick baking tray, lay out the bacon so it overlaps slightly. Place the chicken in the middle (perpendicular to the bacon), and fold the bacon on to the chicken so the ends overlap. Turn this over so the overlapping sides are face down. You can use toothpicks to hold the bacon in place if needed.

3. Peel the potato, and cut into wedges. A single large potato should make six wedges. Put these into a bowl, and drizzle some oil (I use canola) over them. Add salt and pepper, and then toss the potatoes in the bowl until all are covered evenly by oil, salt and pepper. You need very little oil for this, and can use paprika or other spices instead.

4. Put the wedges in the backing tray alongside the chicken, and then place in the oven. The total cooking time is 25 - 30 mins.

5. Use the next few minutes to clean and wash the bowl, knife, etc.

6. At 15 minutes, turn the chicken and wedges over.

7. Make some gravy. Bisto gravy is easy to make - just put a couple of heaped teaspoons of powder into a jug (a heat proof one, like pyrex), add just enough cold water to make a watery paste. Boil the kettle, and pour boiling water in the jug up to about 200ml. Stir with a teaspoon and it will be ready in seconds.

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8. About five minutes before the chicken and wedges come out, set some water boiling in a pot. Once the water is boiling, drop in your veges. They can all go in one pot. When the veges are dropped into the water, it will stop boiling. When it is fully boiling again, the veges are cooked.

9. When the chicken is cooked (check: cut it with a sharp knife and look in the centre - it should be white. If it's pink, it's not cooked.), take the chicken and wedges and put on a plate. You can warm the plate in the oven if you wish.

10. Drain the veges and add them to the plate. Pour gravy over and add salt and pepper to taste.


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