I haven’t been blogging properly for a while. There’s several reasons for that – reasons I might get into more in a later post – but one of the biggest ones is that I haven’t had the headspace to think about cooking, let alone blogging about it. I took on a huge project at work and started a new video project and hit a particularly rocky brain patch all at once. Someone had to give, and it ended up being my lovely little blog.
Yesterday, however, I climbed into a rented car and drove 200 miles to a tiny cottage on a farm in North Devon. I’m on holiday for a week with my parents and their three dogs. There are fields and beaches and a row of saucepans hanging on the wall in the kitchen, and tonight I found myself offering to cook.
And not cook something I’ve made 100 times before, something that I could make whilst also listening to podcasts or learning the words to a new song or planning what I’m going to do in work the next week. Cook something new, from my own brain, using the few ingredients we had in the fridge. It felt good. It tasted good.
Now, there’s a lot of bacon in this. I know that. But it’s because we had a few slices to use up and I didn’t want them to go to waste. Feel free to not put the bacon on the chicken, or just make the potatoes on their own.
Ingredients for four
- Chicken fillets for four people, or four chicken breasts cut into strips
- 12-16 Jersey potatoes
- Unsmoked bacon in thin strips
- Something green to serve – chives or wild garlic for example
- Green beans or salad to serve
Heat the oven to 220C. Then take 12-16 Jersey new potatoes. Pop them in a pan of salted boiling water and let them boil. Whilst they’re doing that, take the chicken and put them in a large ovenproof dish sprayed with oil. Add a bit of bacon to the top if you want, but there’s no real need. Pop them in the oven.
When the potatoes are soft enough for you to slide a fork into them, drain them. Slice them horizontally several times, then wrap thin strips of bacon round them. Smaller ones will have several layers of bacon-blanket. Bigger ones will have a pretty twirly bacon pattern wrapped around them.
Take me the pan from the oven and nestle the bacon between the chicken. Grind over lots of salt and pepper. Put back in the oven and roast for 10 minutes.
After ten minutes, take the pan from the oven and shake it. Then roast for ten minutes more.
It needs something green with it. I was at home, I would have sprinkled over some chives before serving. If I was a better food blogger I would have thinly sliced wild garlic and fried it in a little butter, stirring it through just before serving. In fact I thoroughly recommend you do that, it’d be delicious. As it was, I served this with trimmed green beans for sweetness and to cut through all the salty bacon. It was delicious.
I recommend putting the hot pan on the table and letting people serve themselves. I encourage cutting the potatoes in half and pressing them, fluffy side down, into the bacon juices. It’s not elegant or refined, but it certainly is tasty.