Wednesday, August 24, 2011

Bacon rolled chicken drums

This is the variation of a quite classical recipe, where chicken drums are dressed with mustard and then they are rolled in bacon slices.


  • 10 chicken drums
  • 20 slices of bacon (or pancetta)
  • 2 leaves of laurel
  • 10 cl of cognac
  • 2 spoons of olive oil
  • a small bunch of rosemary
  • a nip of cayenne pepper powder
  • a nip of paprika powder
  • a quarter of a stock dice
  • one garlic clove
  • mustard
Take the chicken drums and wash them. Remove the skin by pulling it away.
Make 4 - 5 cuts in each drum with a knife and "massage" the mustard in the meat, all over the chicken drum.
Roll 1 or 2 (depending on the bacon slice length and the size of the drum) bacon slices so that the meat is completely covered by the bacon.

Put one spoon of oil on a oven baking tin and dispose the drums. Pour the cognac, the remaining oil over the chicken and add the different herbs and spices.
Take the stock and crumble it over the meat. 
Slice the garlic in thin slices and spread them over the tin as well.

Pre-heat the oven to 180°C, when ready put the chicken in it and let it cook for about 45 - 50 minutes. Twice during the time, take the juice and cover the chicken with it so it doesn't dry.
The chicken is ready when the bacon is crispy.
Serve with a nice plate of oven-baked potatoes!

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