Want to improve a classic? Add bacon.| from: Cooking with Friends , by Trish Deseine and Marie-Pierre Morel
- 1Preheat the oven to 475°F. Place all the ingredients apart from the chicken and bacon in a food processor and chop very finely.
- 2Stuff the chicken with this mixture, place the bacon on top of the chicken, then put in the oven, immediately reducing the temperature to 400°F. Cook for about 1 1/4 hours. Cover the chicken with aluminum foil if the bacon begins to burn. It should remain crisp.
- 3Serve with mashed potatoes, Brussels sprouts, and stuffing.
Beverage pairing: Faively Bourgogne Pinot Noir, France. Chicken can be paired equally well with red and white wines, but in this case red makes a nice contrast. However, the red must be light and with a little acidic pop, which is why this basic Pinot Noir from Burgundy is perfect. Make sure the wine is at about 65°F.
This recipe, while from a trusted source, may not have been tested by the CHOW food team.