I love this Pan-Roasted Chicken with Bacon and Apples so much that I put it on the cover of my first cookbook, The Zenbelly Cookbook! I first learned a variation of this at a little bistro I worked at in upstate New York, where I learned so much about food, about working as a team, and about myself. But that’s for another post.
pan roasted chicken with bacon and apples
(want the recipe in all its printed glory? Buy the cookbook!)
What can you find in The Zenbelly Cookbook, you ask? Good question! Here are the things I’m most excited about:
- How To’s: The beginning pages of The Zenbelly Cookbook are chock full of tips and techniques, complete with step by step photos to go with them. You’ll learn everything from how to source quality ingredients, to how to hold a knife, to how to cut up a whole chicken.
- Photos: 2 per recipe! Each recipe in the book has an ingredients photo (like the one below) and a plated photo (like the one above) I had so much fun doing both of these shoots, but mostly the ingredients shots. There’s something about organizing things neatly that brings me zen. Plus, I love how it gives a visual “before”, so you can see all of the ingredients you’ll be using. I hope you love them, too.
- Recipes! Duh, I know. But I’m so excited to share these recipes with you. While there are some favorites from the blog that just had to be included (like NY Style Pizza Crust and No Joke Chocolate Cake), about 100 out of the 110 recipes are brand new.
- Menus: I’ve included several menus for you, including an adventurous Thanksgiving spread, and a fancy multiple course dinner party menu that you can make 98% of ahead of time. Imagine how impressed your guests will be when you present them with an incredible dinner, all the while being nothing short of cool and collected. HOW DO YOU DO IT?! (Don’t worry, your secret’s safe with me!)
This week, I’m sharing one of my all-time cooking methods with you. Pan roasting is a great way to not only speed up the process of cooking a whole chicken, but also makes it easy to infuse a ton of flavor into the bird. The end result is crispy skin, tender meat and more flavor than you think is possible from a 45 minute dinner!
WATCH THIS VIDEO TO LEARN HOW TO CUT UP A WHOLE CHICKEN – IT’S PROBABLY EASIER THAN YOU THINK!
video made by Jesse Kane / American Made FilmsPrint
Comfort food, elevated. (But still simple to make!)
- 1 whole chicken, (cut up into 8 pieces)
- 1 teaspoon finely ground sea salt
- 1/4 teaspoon ground black pepper
- 1/2 pound bacon, (cut into lardons)
- 1 cup sliced shallots ((about 3 large))
- 1 apple, (sliced in ½-inch-thick half-moons)
- 1 cup white wine
- 3 to 4 sprigs fresh thyme
- Preheat the oven to 450°F.
- Season the chicken pieces liberally on both sides with the salt, and just on the flesh side with the pepper.
- Heat a large, dry cast-iron, or other oven-safe, skillet over medium-high heat. Sear the chicken pieces skin side down in the hot skillet until nicely browned and crispy. Flip and cook on the flesh side for 2 minutes. Pour in the wine and nestle in the thyme sprigs. Roast in the oven for 15 minutes.
- Meanwhile, brown the bacon in a medium skillet over medium heat until crisp, about 10 minutes.
- Pour off all but about a tablespoon of the fat, and add the shallots and apple. Saute for another 4 to 5 minutes, or until the shallots are softened and the apples start to brown.
- After the chicken had cooked for 15 minutes, add the bacon apple mixture to the pan with the chicken, doing your best to nestle it between the pieces as opposed to covering the skin.
- Roast for another 10 to 15 minutes, or until the internal temperature of the chicken reaches 165°F.
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