Over the past few months I’ve built up a vast bank of food posts. Hundreds of photos. The problem is, I can’t really remember the recipes for many of them. And I mean this is a serious food blog. Very serious. Lots of serious cooking, stern photography and in-depth analysis. So, on that basis, I have opted for posting Bacon Wrapped Cheese Stuffed Chicken with Fondant Potatoes.
As usual I have been careful to include all the major food groups (butter, bacon) to ensure a well balanced diet is maintained for anyone who decides to try this one at home.
For Bacon Wrapped Cheese Stuffed Chicken with Fondant Potatoes you will need…
- One big chicken breast. I used a chicken supreme (bone in) with the skin on. Either this chicken breast was a real one, you know running around, free to do it’s chicken-centred thing, or it was pumped full of steroids. Either way it was enormous.
- 1/2 pound thick cut streaky bacon
- a couple of big mushrooms. BIG.
- 1/2 tub of cream cheese. I opted for Philidelphia Garlic & Herb. Gotta love flavoured versions. Even chocolate. Don’t diss it ’till you’ve tried it.
- Two large potatoes, baking size
- Butter. It’s no good having a knob. You need as much as you need. You’ll know.
- Two cloves of smoked garlic. It has to be smoked.
- One pint chicken stock. Use fresh, buy it. Don’t use cubes they are too salty.
- Two dried bay leaves.
Now first thing is to start the fondant potatoes off. I love fondant potatoes. They take a while to cook (at least an hour) but they are worth it. You begin by peeling your big potatoes. Then you get a deep cookie cutter, or food tube, and, using a towel to prevent injury, you push the tube through the potato to create, well, a tube of potato, thus…
Cut the ends of the potatoes to make nice neat cylinders. Melt a couple of tablespoons of butter in a pan, along with a glug of olive oil to stop it burning. Once foaming, add the potatoes, upright, and fry gently for 10 mins until the surface goes a nice golden brown.
Turn over and repeat. Add the smoked garlic, stock and bay leaf and simmer at the lowest heat with a lid on the pan for an hour. Want to know what smoked garlic looks like?…
Well you can decide what it looks like. Anyway if the pan starts to dry out add some water.
Now turn your attentions to the chicken. Chop the mushrooms and fry in a little oil until it releases its juices and fries down. Put in a bowl, add the cheese and combine.
Take your chicken, and fry in a little oil to get it golden brown, just a couple of mins.
Cut the chicken down the side so that it can be opened up.
Now stuff as much mushroom filling in the hole as you can reasonably be expected to stuff in there.
The best bit. Lay your bacon onto an appropriate board and wrap the chicken in it. I could try and use words to describe this intricate process, but pictures speak a thousand bacon related words…
Look at that. Just a big ball of bacon, with some annoying chicken in it.
Pop in the oven at 180 centigrade for 25 mins. Don’t overcook. But then don’t overcook. If you do the latter it won’t be the end of the world, what with all that cheese and bacon to keep things moist.
Now serve. You could complicate things with some greenery but I forgot about that…
Not recommended for those on an Atkins Diet, what with that evil, wicked potato. Other than that it’s absolutely fine. Absolutely.