Photo: Brandied-Bacony Chicken Recipe
I've never made a secret of my love and respect for a plain, old-fashioned, unreconstructed roast chicken. Why would I? But sometimes it's good to play, and the brandy and bacon here bring flavor (and help the bird bronze up beautifully) but not distraction. It's still what it is. Alongside, I serve the potato and mushroom gratin that follows and a lemony, crunchy green salad, (itals) et c'est tout. (unitals). This is not speedy-speedy in actual cooking time but it's fantastically helpful when you have people for supper since all it requires is about 10 minutes prep, and then you can lay the table, have a drink, put on lipstick while everything cooks happily by itself in a hot oven.
Ingredients
- 1 (2 1/2 to 3-pound) chicken
- 2 rashers (strips) streaky bacon
- 1/4 cup brandy
Directions
Heat oven to 425 degrees F.
In a small frying pan, cook the bacon over medium heat until it's crisp and the pan full of gorgeous bacony fat, about 4 minutes. Take the pan off the heat, the bacon out of the pan and straight into the cavity of the chicken, sitting the chicken breast side up in a roasting pan as you do so. Pour the brandy into the still hot frying pan and let bubble for a minute. Pour the brandy mixture over the chicken. Place the roasting pan into the hot oven and roast for 45 minutes, making sure juices run clear between leg and body. Let rest 10 minutes before carving.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 14 reviews
By bridgette_falosk
APO
on May 23, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Perfect every time! This is almost a weekly meal in our house. I add 3-4 smashed garlic cloves in the chicken with the bacon and it comes out wonderful and moist every time!
By slviles_12881082
Auburn, 87
on February 21, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
You can't get better than this. Three ingrideints and the oven does all the work. The results are mindblowingly good. The "sauce" it makes is smoky and rich and tastes very complex. Every time I make this everyone claims it as their favorite chicken dish ever. I love to make this with the Potato and Mushroom Gratin from "Nigella Exress". This is one of our favorites!
By debbiefuchspr_1...
Greensboro, 73
on March 17, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This roast chicken was awesome in it's simplicity and delicious. I highly recommend not skimping on the bacon. I used thick, center cut bacon slices and used a few more than Nigella did. Don't skimp on the brandy, either! :-
Read all 14 reviews