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Brandied-Bacony Chicken Recipe

Brandied-Bacony Chicken

Recipe courtesy Nigella Lawson
(Copyright 2007, Nigella Express, Hyperion, All Rights Reserved)

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (14)

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Average Rating:

Total Reviews: 14

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  • on May 23, 2011

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    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!

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  • on February 21, 2011

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    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!

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  • on March 17, 2010

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    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! :-

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  • on November 25, 2009

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    This was an easy roasted chicken which garnered a lot of flavor with little effort.

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  • on July 30, 2009

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    The chicken turned out very moist but a little bland, but it was very easy to make and a great meal.
    This recipe is a great start but I next time I make I am going to make the following changes.
    - season the chicken with salt and pepper before pouring the brandy and bacon grease over it.
    - add a small amout of butter to the brandy when simmering it with the bacon juices
    - Use the drippings from the roasting pan to make a gravy .

    With those minor changes I really did like this recipe but would just tweak it a little.

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  • on February 12, 2009

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    We LOVED this chicken dish. It's very easy to make. The skin had a lovely golden brown color. Perhaps this was due to the golden color of the brandy. I was surprised that neither of us detected any bacon flavor to the meat. I had though there would have been a slight smoky flavor. Next time I will use 4 slices of bacon instead of 2. Overall, a great, simple dish and I'll be making it again.

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  • on January 20, 2009

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    I used white wine in stead of brandy (it was what I had, came out great. I did add chicken broth to the bottom of the pan while cooking also because it was smoking too much (fire alarms actually went off! and the juices came out great. Would make again!

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  • on January 12, 2009

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    Though easy to prepare, was disappointed it didn't have a 'wonderful bacony' flavor - surprisingly bland. The skin did however, turn a beautiful golden color. Will try again, with more seasonings.

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  • on June 02, 2008

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    This wasn't a favorite of my family or myself. I had all the ingredients and didn't vary from the recipe. The chicken looked much like the picture shown, not browned, but pale and ugly. Nobody could taste the bacon or brandy, which I thought would leave a smoky, sweet taste. Two of us thought the chicken was a bit dry. The entire house filled with smoke from cooking it at such a high temperature. Just didn't work out all around.
    There are so many great chicken recipes out there but this isn't one of them. If you need a fail-proof recipe, try Cook's Illustrated High Heat Roast Chicken over potatoes, it's fabulous!

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  • on February 21, 2008

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    Ridiculously good!

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