Chicken Breasts with Bacon & Shallots
Introduction
Serves: 4-6
Ingredients
200g (7 oz) shallots, peeled and cut into large chunks through the roots
125g (about 4 oz) thickly sliced free-range middle bacon, chopped
4 x 200g (7 oz) or 6 smaller, skinned and boned free-range chicken breasts
Salt and freshly ground black pepper
Several sprigs fresh tarragon, or 1 Tbsp dried tarragon
½ cup dry white wine
Pomegranate syrup for drizzling, optional
Method
1 Preheat oven to 190°C (375°F). Heat a large (wide and shallow) casserole, ovenproof dish, or frying pan (skillet) with ovenproof handles over medium heat. Add 30g (1 oz) butter and the shallots and bacon. Cook gently, squishing the shallots a little to open the layers. When golden, transfer to a plate. Add the remaining butter to the casserole and put in the chicken breasts smooth side down.
2 Cook chicken breasts until golden, about 7-10 minutes, then turn them over, season with salt, pepper and tarragon, and pour wine around the sides. Spoon shallots and bacon on top of breasts (don’t worry if the shallots and bacon tumble around the sides of the chicken) and transfer to oven. Cook for approximately 12 minutes for small chicken breasts and 15 minutes for large ones (200g / 7 oz or more), or until the chicken is nearly cooked all the way through (a little tinge of pink will be perfect as they will finish off cooking with residual heat as they rest).
3 Transfer chicken breasts to a chopping board. Tilt the cooking dish and scoop off the fat. Reheat juices over medium heat. Slice chicken breasts thickly. Transfer to heated plates and top with shallots and bacon. Spoon juices over the top and drizzle with a little pomegranate molasses if using. Serve immediately.