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Bacon-wrapped chicken with succotash
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Prep Time:
20 minutes
Cook Time:
12 minutes
Total Time:
32 minutes
Classic American succotash: creamy stew with beans, corn, and bacon.
Ingredients:
  • 4 x 170g chicken breast fillets
  • 40.00 ml fresh thyme leaves
  • 12 streaky bacon rashers or flat pancetta slices
  • 36.40 gm extra virgin olive oil
  • 1 small onion, chopped
  • 20.00 ml plain flour
  • 250ml chicken stock
  • 400g can butter beans, rinsed, drained
  • 400g can corn kernels, rinsed, drained
  • 200ml thickened cream
Instructions:
  • Preheat your oven to 180°C and line a tray with baking paper. Season the chicken, sprinkle with half the thyme, and wrap 2 bacon rashers around each fillet. Chop the remaining bacon and set it aside. In a frypan over medium heat, heat 1 tablespoon oil and cook the chicken for 2 minutes on each side until golden. Transfer to the lined tray and bake for 10 minutes until cooked through.
  • Afterward, clean the chicken pan and place it over medium heat. Combine the leftover oil, onion, garlic, reserved chopped bacon, and thyme in the pan. Sauté for 2-3 minutes until the bacon is crispy. Mix in the flour and cook for 1 minute. Pour in the stock and bring it to a boil, then lower the heat. Gently fold in the beans and corn, simmer for 2 minutes, and then add the cream. Heat through and season to taste. Serve the bacon-wrapped chicken with succotash on the side.

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