Chicken With Bacon
"A wonderful warm, hearty recipe from Company's Coming Main Courses. The gravy is delicious and perfect for baked potatoes. I add a bit of oregano and garlic for extra flavour, but omit the salt, just in case the bacon adds enough. I usually fry the bacon a little before adding the chicken, too, otherwise it never seems to get crunchy for me!"
- Ready In:
- 1hr 30mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1⁄3 cup all-purpose flour
- 1 teaspoon salt (optional)
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon thyme
- 2 large chicken breasts, halved
- 8 slices bacon, diced
-
GRAVY
- 2 tablespoons flour, and seasoning mix (from above)
- 2 (1/4 ounce) chicken bouillon cube
- 1 1⁄2 cups boiling water
directions
- Mix flour, salt, pepper, and thyme together in paper or plastic bag.
- Add 2 chicken pieces at a time and shake to coat.
- Save leftover flour mixture.
- Put diced bacon into frying pan with floured chicken. Cook on low heat for 30 minutes. Turn and cook for another 30 minutes until tender.
- Put cover askew on pan, not on tightly, while cooking.
- Transfer chicken to platter and keep warm in oven while making gravy.
- GRAVY: Add reserved flour mixture to very crisp bacon in frying pan. Stir until white colour disappears. Add a bit of butter or margarine if necessary.
- Dissolve bouillon in boiling water. Stir into bacon-flour mixture until it boils and thickens. Loosen any bits on bottom of pan. Makes 3 cups crunchy gravy.
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Reviews
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This was good and easy to make. I followed the recipe as written except I used five thin cut breasts. I did add 1/2 teaspoon of salt to the flour mixture and it wasn't too salty. I also used OM cooked bacon. This was good but next time I would add a bit of onion or garlic powder to the flour mixture. Next time I would also double the gravy as I made Recipe #278886 and I wish I had more gravy for them. -
Love this!!! It is going to be one of our new favorites! I used chicken broth instead of the water and bouillon cube. Thanks for a great recipe!
Tweaks
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Love this!!! It is going to be one of our new favorites! I used chicken broth instead of the water and bouillon cube. Thanks for a great recipe!
RECIPE SUBMITTED BY
<p>I live in beautiful western Manitoba, Canada. I'm a wife and stay-at-home mom with 2 daughters, Peanut (who turned 7 at the end of January) and Fidget (who will turn 5 in the middle of June) and a husband whom I call The Bushman, who's motto, lucky for me, is I'll try anything once! I'm a Mennonite by heritage as well as faith. I'm a born again Christian and we belong to a small Evangelical Mennonite country church where The Bushman and I are fairly involved. The church is made up largely of family groups -- most are related somehow. That's actually a Mennonite pastime, finding out how everyone's related to each other. If we're not directly related, we'll find a connection somehow -- your third cousin's wife's brother is for SURE my mother's father's sister-in-law's nephew!! See, isn't it amazing how small this world really is?! For fun, I enjoy photography -- my favourite subjects are sunsets, cloud formations, my girls, and nature close-ups -- reading, (John Grisham, Frederick Forsythe, Robert Ludlum, and Clive Cussler are my favourite authors), playing piano, and going for nice long walks, either first thing in the morning or towards sunset. I've even learned to enjoy it in the dead of winter, when I have no choice but to walk in semi-darkness. For those of you who've never experienced a Manitoba winter (lucky you!), 'the dead of winter' includes pretty much all of December, January, and February!! And up here, our shortest days of the year have only 7 hours of daylight, so if it's cloudy, well, it feels like no daylight at all! It's my favourite time to plan my day, pray, and daydream about what might happen if I'd ever actually buy a lottery ticket and win!! I love cooking -- baking not so much (mostly because it's not essential to survival and if there's baking in the house, that's all we eat!!) -- and reading recipe books is a favourite pastime of mine. I love the Company's Coming series of cookbooks, but my favourite is Taste of Home magazine. Since buying a premium membership here though, I've decided to let my subscription run out. I'll miss it, but I've decided there's really no need for it, since all the best recipes in the world eventually end up here!!</p>
