Bacon-wrapped chicken breast, garlic-infused haricots verts, and butter-fried gnocchi
Wine suggestion: 2019 Bila-Haut Occultum Lapidem, Côtes du Roussillon, M Chapoutier, item no. 74168
Syrah, grenache and carignan. Three grapes, three great personalities. The trilogy is tamed but still shines on its own in Chapoutier’s exciting project in the sun-drenched Roussillon region, Domaine de Bila-Haut. The Occultum Lapidem from the 2019 vintage hints at the southern Rhone Valley, but it is nevertheless different, having its own distinct expression. The wild and whimsical beauty of syrah meets the rich and herbaceous nature of grenache. Carignan complements this with ”wildness”, white pepper and more herbs. Still young in the aroma with raspberries, kirsch, spices, burnt earth and white pepper in a pure and flirtatious performance. The flavor profile exhibits intensity, ripe dark berry fruit, dense tannins and spiciness in the slightly bitter that adds excitement to the wine. Opulent, lingering and just really goodNot all wines can handle garlic, but Occultum Lapidem is one of those that love the character, especially when you have the green element of the parsley leaves included. And then there was the matter of syrah, which loves bacon; carignan, which pairs well with the white pepper; and the richness of the grenache grape that absorbs all the flavors of the wine. Moreover, the wine, although with a fairly strong heat and ripe fruit, perfectly complements the dish in a phenomenal way.
- Category: Chicken breast
- Cuisine: Main course
Ingredients
4 People:
• 4 pieces of Bjäre Chicken breast
• 12 slices of bacon
• 2 yellow onions
• 2 dl white wine
• broth
• fresh gnocchi, 1-2 packages
• butter
• leaf parsley
• lemon
• 500 grams of haricots verts
• 1-2 cloves of garlic
• butter
• Olive oil
• Salt
• white pepper
• Black pepper
Instructions
1. Start by seasoning the chicken breasts with salt and black pepper before wrapping three slices of bacon around each one. Cook in olive oil with the intended serving surface as the first thing you place in the frying pan. Let it get golden before turning the chicken breasts over. Continue cooking and slice the yellow onion that will be cooked with.
2. Heat the broth and white wine in a saucepan. Once the chicken has a nice sear, add the broth, but not all of it. Now let the meat sear through without a lid so that the juices can reduce. If necessary, add more broth. Be careful not to oversalt the gravy. It takes about 15 minutes for the chicken to cook, and by then the gravy should be well reduced and the onion soft.
3. Chop the garlic cloves finely and fry in olive oil together with the haricots verts, white pepper and salt. After a few minutes, add a handful of finely chopped spring onions and fry them together.
4. Melt the butter in a frying pan and add your gnocchi. Add a little salt and fry for a short time. If you have some broth left over, it’s delicious to just take a few tablespoons and pour over it; this will help the gnocchi absorb the flavors. Spin the Vitamix a few times before serving and sprinkle some fresh parsley and drizzle some lemon juice over it.
5. Serve on plates and drizzle the sauce over the dish.