Chicken leg, roasted, wrapped in bacon, practice

Chicken leg, roasted, wrapped in bacon. A recipe for differentiation. no hassles

ROASTED CHICKEN LEG (WRAP WITH BACON)

By Manu Boffino do Bake and Gourmet Cake, site of recipes, menus and shopping lists, partner of TERRA Degusta. The chicken legs were bardeado (wrapped with strips of bacon) and brought to cook. And to accompany, braised peppers.

• Will you make this recipe? Access the FREE SHOPPING LIST HERE.
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• PORTION: two . To see the recipe for 4, 6 or 8 people, Click here.
• TOOLS: 1 chopping board, 1 non-stick baking tray, 1 frying pan
• EQUIPMENT: conventional

Want to see the recipe for Chicken fricasse? Click here and find out how it’s done at TERRA Degusta.

INGREDIENTS, ACCESS THE SHOPPING LIST HERE

Grilled Chicken Leg with Bacon:

• 4 chicken thighs, skinless
• 1 unit(s) lemon, (juice), for scrubbing chicken legs
• salt
• pepper
• 8 slices of bacon
• oil
• 1 sprig of fresh rosemary
• 100 ml of dry white wine

Colored peppers

• oil
• 1 minced garlic clove
• 1/2 unit onion, cut into petals
• 1/2 unit red bell pepper, diced
• 1/2 unit yellow bell pepper, diced
• 1/2 unit(s) green pepper, diced
• salt
• pepper
• chopped parsley

Finish

• extra virgin olive oil
• 1/2 unit(s) Sicilian lemon (zest)
• roasted peanuts, coarsely chopped

PRE-PREPARATION:

1. Preheat the oven to 200°C.
2. Put the chicken to roast (see preparation).
3. Separate the other ingredients and utensils for the recipe.
4. Peel and mince the garlic. Peel the onion and cut it into petals.
5. Wash the peppers, remove the seeds and white parts and cut them into squares of about 2 cm.
6. Wash, dry and chop parsley, reserve on paper towels.
7. Coarsely chop the peanut.

PREPARATION:

Baked chicken leg, with bacon (do this step before starting pre-prep):

1. Remove the skin from the chicken thighs.
2. Squeeze lemon juice over chicken thighs and rub. Wash under running water, dry with paper towels and season with salt and pepper – be careful with the salt because the pancetta is already salty.
3. Wrap the bacon slices (2 for each thigh) around the widest part of the thighs, securing them with toothpicks.
4. Drizzle a nonstick skillet with a generous drizzle of olive oil.
5. Arrange the chicken thighs and add the rosemary.
6. Wet with the wine and close the roast with aluminum foil.
7. Place in a preheated oven at 200°C for about 15 minutes.
8. Continue the pre-preparation (step 3).

Roasted chicken leg, with bacon:

1. Remove the pan from the oven and increase the temperature to 220°C.
2. Remove the aluminum foil.
3. Turn the chicken legs and, if necessary, drizzle with more wine.
4. Return to the oven and cook until the meat is tender, cooked through and the bacon is browned — about 20 to 25 minutes.

Colored Sauteed Peppers:

1. Heat a skillet over medium heat.
2. When hot, add the olive oil and sauté the garlic until lightly browned.
3. Add the onion petals and the pepper cubes.
4. Season with salt and pepper and sauté about 8 minutes or until the peppers are cooked al dente.
5. Turn off the heat, add the chopped parsley and mix.

Grilled Chicken Leg with Bacon:

1. After the time to finish roasting the chicken legs, check that they are ready (cooked and browned).
2. If they are ready, remove them from the oven and switch off.

FINISHING AND ASSEMBLY:

1. Arrange the thighs on a serving plate or, if you prefer, distribute them on plates.
2. Place the sauteed peppers on another plate or plates, next to the chicken.
3. Season the chicken and peppers with a drizzle of extra virgin olive oil.
4. Prepare the Sicilian lemon zest and spread it on the chicken thighs.
5. Decorate the peppers with the toasted and coarsely chopped peanuts.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.