When you pan-fry chicken with bacon, the resulting salty stickiness creates its own delectable sauce, especially when you add a little butter and white wine at the end.
Back in 2002, I met a new love. He was witty and adorable in a crooked-tooth sort of way with a cocky grin and an easy manner that drew me in. We met almost daily, me with pen and paper in hand, ready to take down the words of deliciousness and technique that tumbled from his rosy lips as easily as his broad sunshiny smile. It was the start of a beautiful relationship that added joy and laughter and good food to my life that has continued to this day. And he is not just a pretty face that could cook! Oh, no! He is also a philanthropist, educating young, at-risk men and women so they can earn their way and learn to be part of a team, bringing misfits into the fold of the tight culinary world. He also aspires to get the world cooking healthy meals for their families and to bringing real food into the lunchrooms of schools, to better nourish and educate our growing children. So I guess you all know I am talking about Jamie Oliver, right? Anybody else in love with him too?
Our Sunday Supper theme this week is one-pot meals and two of my favorites come from a single episode of Jamie’s show Oliver Twist, which first aired in 2003. You can still find the original recipes on Food Network. I make today’s dish almost exactly as written, only increasing amounts depending how many are coming for dinner. I’ve also been know to substitute fine green beans for the asparagus when they are out of season or hard to come by. The ingredient amounts are flexible, depending on your appetite so, by all means, if your pan is big enough, add more tomatoes or asparagus (or green beans) if you are extra hungry. I also use my huge non-stick pan to make this for four or six, doubling or tripling the amounts you see here.
Ingredients to serve two
2 boneless, skinless chicken breasts
Sea salt flakes and freshly ground black pepper
2 slices smoked bacon, preferably thick cut
2 good handfuls asparagus spears, woody ends trimmed off (or substitute green beans)
16 cherry tomatoes
10 Kalamata olives, stones left in
Handful basil leaves
1 tablespoon unsalted butter
1/4 cup or 60ml dry white wine
Cut the thick end of the chicken breast into three relatively even pieces. I loved this trick when I first saw it and use it in other recipes now. It helps the breast cook faster and more evenly since the thick part is cooked when the thin part is. Season the breasts on both sides with a generous sprinkle of sea salt flakes and freshly ground black pepper.
Heat a large (at least 12in or 30cm wide) non-stick frying pan and add a drizzle of olive oil. Put the chicken breasts in, round side down and pan-fry for two to three minutes or until the breasts are a lovely golden brown.
Turn the breasts over and lay one folded bacon strip on top of each. Add the asparagus, tomatoes and olives into the pan.
When the other side of the chicken is golden, which takes just a couple of minutes, carefully flip the chicken breast back to the other side, along with the bacon. You want the bacon to crisp up. It took mine only four minutes, so keep an eye on it. Your heat should still be up high so that the asparagus and tomatoes get a little charred on the bottom. Toss them around gently with tongs.
Turn the chicken back over so the bacon is on top again and add your basil and the butter. Add in the white wine and remove from the heat.
Give the whole pan a gentle shake so the wine and melted butter mix and the basil wilts. Jamie suggests smashing a few tomatoes to make a sauce, but I find that the sauce is lovely just as is from the butter and white wine and the sticky bits from the pan-frying bacon and chicken.
This is not only a great one-pot meal, but it lives up to the name of Jamie’s episode title, which was Flash in the Pan. I timed this and from the moment I cut the first chicken breast until the photo when I am dripping on the sauce on the plate, was 18 minutes!
If you’d love to see all the other great one-pot wonders the Sunday Supper group have for you this week, join me and our host, the talented Amy Kim from kimchi MOM, and click on the links below.
Take the chill off” Chilis, Soups, and Starters
- Beefy Skillet Nacho Bake by The Weekend Gourmet
- Chicken Corn Chowder by Cupcakes & Kale Chips
- Chicken Tortilla Soup by What Smells So Good?
- Cream of Tomato and Tortellini Soup by Noshing With The Nolands
- Eggplant Parmesan Soup by The Texan New Yorker
- Fall Squash Chili by Pescetarian Journal
- German Onion Soup by Kudos Kitchen By Renee
- Korean Oxtail Soup (Kkori Gomtang) by kimchi MOM
- Lasagna Soup by The ROXX Box
- Spicy Sausage and Sweet Potato Soup by Bobbi’s Kozy Kitchen
- Spinach and Mushroom Tortellini Soup by Neighborfood
- Sweet Potato Black Bean Chili by Alida’s Kitchen
- White Bean and Spinach Soup by Ruffles & Truffles
“Put meat on your bones” Stews
- Brew Stewed Beef by Cosmopolitan Cornbread
- Claypot Braised Tofu by My Trials in the Kitchen
- Dr. Pepper Shredded Chicken (slow cooker) by All Roads Lead to the Kitchen
- Fabulous French Cassoulet by Webicurean
- Moroccan Lentil Ragout with Poached Eggs by The Wimpy Vegetarian
- Pepper Beef Stew by The Not So Cheesy Kitchen
- Slow Cooked Beef Stew with Red Wine, Carrots and Tomatoes by That Skinny Chick Can Bake
- Slowcooker Coq Au Vin by Jane’s Adventures in Dinner
“Make room for seconds” Main Dishes
- Asian Chicken Rice Pot by a distinguished palate
- Beef and Quince Tajine by MarocMama
- Carnitas with Queso Fresco Enchiladas by Casa de Crews
- Chicken and Dumplings by Hip Foodie Mom
- Crockpot Roasted Corn, Tomato and Broccoli Risotto by Take A Bite Out of Boca
- Easy Chorizo, Corn and Potatoes by Mama’s Blissful Bites
- Easy Oven Sweet & Sour Chicken by Momma’s Meals
- Jambalaya by Country Girl in the Village
- Mediterranean Chicken Bake by The Dinner-Mom
- One Pot Coconut Rice Shrimp Pilaf by Sue’s Nutrition Buzz
- One Pot Spicy Pasta by Mess Makes Food
- One-Pot Lentil Chicken by Small Wallet, Big Appetite
- Pan-fried Chicken with Bacon and Asparagus by Food Lust People Love
- Quick ‘n Easy Asian-Style Quinoa by NinjaBaking.com
- Quick One Pot Red Beans and Rice by A Kitchen Hoor’s Adventures
- Slow Cooker Garlic and Herb Pork Chops and Veggies by Cookin’ Mimi
- Slow Cooker Hawaiian Kalua Pork by Shockingly Delicious
- Slow-Cooked Italian Beef Sandwiches by Juanita’s Cocina
- Spicy Coconut Chicken Casserole by The Urban Mrs.
- Spicy Tomato Pasta by Supper for a Steal
- Sunday Supper Pork and Chorizo by Family Foodie
- Sweet & Sour Vegetarian Stir Fry by Foxes Love Lemons
- Turkey Sausage and Noodle Pesto by Cindy’s Recipes and Writings
- Vegetarian Chipotle Tamale Pie by Curious Cuisiniere
“Can’t say no” Desserts
- Busy-Day S’mores Cake by Treats & Trinkets
- Flourless Almond Butter Cookies by Pies and Plots
- Mascarpone Pumpkin Cheesecake in the Microwave by Peanut Butter and Peppers
- Slow Cooker Pumpkin Pie Spiced Apple Crisp by Hot Momma’s Kitchen Chaos
- Vegan Chocolate-Peanut Butter Pudding by Killer Bunnies, Inc.