Recipe: Lisa Quarrie from Hayes Common | Photography: Brydie Thompson

Chicken plus bacon equals crowd pleaser. Served with an array of green peas and beans, the dish is a must try this season.

2 large chicken breasts, butterflied
6 rashers streaky bacon
sage leaves
extra virgin olive oil
salt & pepper
1 cup broad beans, de-shelled
½ cup edamame beans, can de-pod or leave whole
100g sugar snap or snow peas, sliced
80g ricotta
liquid smoke (if no access to a smoker)
knob butter
juice ½ lemon

Lay the bacon rashers out on a flat surface in two lots of three. Place the butterflied chicken breasts on top of the bacon (underneath facing up).

Rub the inside with olive oil and season with salt and pepper. Place a few of the sage leaves on the chicken. Take the close edge of the chicken with the bacon underneath and roll tightly (sushi style) so the bacon forms a wrapper.

Drizzle with more olive oil and bake at 180°C for 30 minutes until chicken is fully cooked and juices run clear when a skewer is inserted and the bacon is crispy.

For the ricotta, if you have access to a smoker, tip the ricotta into a heat proof bowl and smoke (preferably using manuka woodchips) at a medium temp until slight browning occurs on the surface—chill immediately. If no smoker available, combine the ricotta with about 2‒3 drops of liquid smoke (Culley’s Hickory Liquid Smoke works well and is available at most supermarkets) as well as a few drops of honey and mix well.

For the vegetables, heat olive oil in a pan until it just begins to smoke, add the beans and peas, season and sauté for about 1 minute. Finish with a small knob of butter and a squeeze of fresh lemon.

Serve the chicken sliced in half on a bed of the veg.

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