Brick Chicken with Rose Wine and Bacon
Start your week off with something different Like this brick chicken with rose wine and bacon recipe.
1 2.5 - 3 pounds of chicken, innards removed
1 tablespoon of olive oil
Freshly ground black pepper
1 cup of Farmland® Hickory Smoked Classic Cut Bacon (diced)
2 teaspoons of finely chopped fresh marjoram, thyme or sage
1 cup of rose wine
1. One or two standard 4.5 pound bricks to weigh down the chicken. This can be purchased at most hardware stores. Wash brick before and after use. Wrap clean brick with foil.
2. To remove the backbone of the chicken, butterfly the chicken by cutting down both sides of the backbone with poultry shears or sharp scissors. Open the chicken, place it skin side up, and press down firmly on it with the palms of your hands to flatten the chicken as much as you can. Pat dry. Rub the chicken with olive oil, then rub with salt and pepper.
3. Line a plate with paper towels and set aside. Place the bacon in an enameled cast-iron casserole or a Dutch oven and cook over medium heat until browned, about 15 minutes. Remove bacon with slotted spoon to drain on paper-towel-lined plate.
4. Add the chicken to the pot, skin side down. Place a foil-wrapped brick on the chicken to press it against the bottom of the hot pan. Cook over medium heat until golden brown, about 15 minutes.
5. Remove the brick and flip the chicken so skin side is up. Pour the rosé around the chicken. Let cook uncovered for 10 minutes, then cover and cook until the flesh is no longer pink, the juices run clear, or a meat thermometer inserted into the thickest portion of the thigh reads 160 degrees Fahrenheit to 165 degrees Fahrenheit, about 15 minutes longer.
6. Remove the chicken from the pot and set it on a clean cutting board. Cut chicken into 4-8 pieces using scissors or a sharp knife.
7. Pour the sauce from the pot into a fat separator and discard the fat. Pour the strained sauce back into the pot, add the reserved bacon and the herbs, and stir to combine. Add the chicken and stir to coat in the sauce. Serve hot.