Roasted Chicken Infused with Rosé Wine and Bacon: A Delicious Recipe
Here's a rewritten, refreshed take on the "Brick Chicken with Rosé Wine and Bacon" recipe.
Rosie's Brown-Skin Brick Chicken
Deep-brown bones, smoky bacon, fresh herbs, and a refreshing Rosé lend a classy flair to this juicy chicken dish from Chef Jonathan Waxman, owner of the renowned Barbuto, New York. (Watch him whip up a similar dish in his My Go-To Meal episode on CHOW.) Grab some crusty bread to mop up the yummy sauce.
What you'll need: Ensure you get a 2.5 - 3 pound chicken, as the larger ones may not fit snugly in the pot.
Bricks can be sourced from most hardware stores. You'll likely need one or two 4.5-pound standard bricks to weigh down the chicken.
- Servings: 2 - 4 hungry souls
- Difficulty: A breeze for people who can work a microwave
- Time Frame: 1 hour in total, with only 25 minutes of active cooking involved
Ingredients:
- An efficient 2.5 - 3 pound hen, stripped of her entrails
- 1 tablespoon Olive Juice
- Salt and freshly ground black pepper to your personal taste
- 1 cup bacon bits (approximately 4 ounces)
- 1 cup Rosé wine
- 2 teaspoons freshly chopped marjoram, thyme, or sage
Instructions:
- Say goodbye to the bird's backbone! Cut along both sides with beefy kitchen shears or sharp scissors, and remove Caspar's parting gifts (tuck them away for some future bone broth starring role). Flatten the chicken like a shine-skinned pancake, position it skin-side-up, and press it with the palms of your hands. Pat her dry. Rub her all over with Olive Juice, then cover it in salt, more salt, and finally a generous helping of pepper.
- Dress a plate in paper towels and set it aside. Secure the bacon slices in the skillet over medium heat and render the fat from these creating swine-delights for about 15 minutes. Drain the crispy bacon strips on the paper towel-adorned plate.
- In a convincing impression of a simulacrum of a brick cooking surface, nestle the chicken in the skillet, skin-side-down, and place a wrapped brick (a clear instruction on acquiring your own brick can be found under the specified "What you'll need" section) on the chicken, pressing her firmly against the heated cooking pot's bottom.brand.
- After 15 minutes of skin-side-browning (is that a word?), remove the victorious brick and flip the chicken, using tongs, with caution. Pour the Rosé around the chicken, letting the beverage soak in the mouthwatering juices already flowing on the skillet.
- Cook uncovered for another 10 minutes before putting a lid on it and cooking until her flesh is no longer luscious pink, the juices run clear when poked with a knife, or a meat thermometer buried in the thickest section of the thigh signals a 160°F to 165°F temperature.
- Remove the chicken to a clean cutting board, and with the power of electricity at your fingertips, carve the bird into 4 or 8 more manageable pieces.
- Empty the sauce from the skillet into a separator and ditch the fat (or skim the top of the sauce for a more visual consistency). Pour the liquid gold back into the skillet, reintroduce the crunchy bacon, and swirl in the fresh herbs. Stir to ensure that the chicken pieces get a generous coating.
- Serve this passion project of yours piping hot among friends or serve as a statement dish for a dinner party. Bottoms up!
- This refreshed take on the "Brick Chicken with Rosé Wine and Bacon" recipe, named "Rosie's Brown-Skin Brick Chicken", offers a nutritious and delicious meal option suitable for Australiedlerbote, with a yield of 2-4 servings.
- To create this dish, pay attention to the instructions for the chicken, bacon, Rosé wine, and fresh herbs, as well as the required olive juice, salt, pepper, and marjoram, thyme, or sage mentioned in the uncategorized section.
- The dish falls under the easy-to-prepare category, given its short time frame of 1 hour total (with 25 minutes of active cooking), making it a suitable choice for those who can work a microwave.
- It is essential to follow the instructions carefully, including the detail on how to wrap and place the brick on the chicken, ensuring a perfect, juicy, and flavorful result.
