- 4 skinless, boneless chicken breast halves
- Salt and freshly ground pepper
- 4 thyme sprigs, plus 1 teaspoon chopped thyme
- 8 slices of thick-cut bacon (1/2 pound)
- 3 tablespoons unsalted butter
- 2 tablespoons plus 2 teaspoons extra-virgin olive oil
- 1/2 pound chicken livers, trimmed
- 1 medium shallot, minced
- 1 garlic clove, minced
- 2 tablespoons plus 1 teaspoon sherry vinegar
- 1 cup chicken stock or low-sodium broth
How to make this recipe
Preheat the oven to 400°. Season the chicken with salt and pepper. Place a thyme sprig on top of each breast half and wrap each half in 2 slices of bacon; secure the bacon with toothpicks.
Heat a large, ovenproof skillet. Add the chicken and cook over moderately high heat until the bacon is browned, 5 minutes. Turn the chicken and roast in the oven for 10 minutes, or until cooked through. Add 1 tablespoon of the butter and the chopped thyme to the pan and baste the chicken. Let rest for 5 minutes.
Meanwhile, in a small skillet, heat 2 tablespoons of the oil. Season the livers with salt and pepper. Cook over moderately high heat until golden brown, about 4 minutes. Add the shallot and garlic and cook until softened. Add 2 tablespoons of the vinegar and cook for 2 minutes. Add the stock and the remaining 2 tablespoons of butter and simmer over low heat until the livers are firm. Puree the livers in a blender and strain through a very fine sieve set over a saucepan. Stir in the remaining oil and vinegar; season with salt and pepper.
Discard the toothpicks and thickly slice the chicken. Spoon the sauce onto plates, top with the chicken and serve.
Roasted fingerling potatoes and saut?ed Swiss chard.
This hearty bacon-wrapped chicken would be delicious with a rich, minerally white; Gramercy Tavern beverage director Juliette Pope suggests an Austrian Grüner Veltliner.