Bacon-Wrapped Roast Chicken with Sage Dauphinoise
Bacon-wrapped roast chicken is served with sage dauphinoise potatoes, garlicky Brussels sprouts, peas and red wine jus. It is a full roast dinner built around crisp bacon, creamy potatoes and a savoury pan-style sauce.
Servings
Ingredients
- 1 whole chicken
- 450 g potatoes
- 200 g Brussels sprouts
- 1 bunch sage
- 3 garlic cloves
- 15 g red wine jus paste
- 6 rasher streaky bacon
- 150 g crème fraîche
- 10 g chicken stock paste
- 40 g grated hard Italian-style cheese
- 120 g peas
- 150 ml water for the jus
- 100 ml water for the dauphinoise
- 20 g butter
Instructions
- Heat the oven to 220°C/200°C fan. Remove any string from the chicken, place it on a baking tray, drizzle with oil and season well.1 whole chicken
- Roast the chicken for 75–95 minutes, depending on size. When 30 minutes remain, lay the bacon rashers over the breast and return to the oven.6 rasher streaky bacon
- While the chicken cooks, slice the potatoes into 1 cm rounds. Halve the Brussels sprouts, chop the sage and grate the garlic.450 g potatoes, 200 g Brussels sprouts, 1 bunch sage, 3 garlic cloves
- Simmer the potato slices in salted water for 8–12 minutes until just tender, then drain carefully.
- Boil the jus water, whisk in the red wine jus paste and simmer for 5–6 minutes until glossy. Keep warm.15 g red wine jus paste, 150 ml water
- Cook sage and half the garlic in the empty potato pan with a little oil for 1 minute. Add crème fraîche, chicken stock paste, dauphinoise water and half the cheese, then bring just to the boil.150 g crème fraîche, 10 g chicken stock paste, 40 g grated hard Italian-style cheese, 100 ml water
- Layer the potatoes and sauce in an oven dish, finish with the remaining cheese and bake for 15–20 minutes until golden.40 g grated hard Italian-style cheese
- Rest the chicken under foil. Stir-fry the sprouts, then steam briefly with a splash of water. Add peas, butter and remaining garlic and cook until hot.120 g peas, 20 g butter
- Carve the chicken and serve with the dauphinoise, vegetables and red wine jus.
Chef's notes
- Rest the chicken for at least 10 minutes before carving so the meat stays juicy.
- Keep the potato slices intact when draining; broken slices make the dauphinoise heavy.
- Cream can replace crème fraîche for a richer dauphinoise.
- Reheat the jus gently and loosen with water if it becomes too thick.
Drink pairing
Roast chicken, bacon and creamy dauphinoise suit drinks with acidity, savoury depth and enough structure for the rich sides.
Alcoholic
- White Burgundy
- Pinot Noir
- English sparkling wine
Non alcoholic
- Sparkling apple and rosemary spritz
- Alcohol-free Chardonnay
- Lightly brewed black tea with lemon
Nutrition per serving
Calories: 689kcal (34%) | Carbohydrates: 31g (10%) | Protein: 45g (90%) | Fat: 43g (66%) | Saturated Fat: 17g (106%) | Cholesterol: 163mg (54%) | Sodium: 292mg (13%) | Potassium: 1130mg (32%) | Fiber: 6g (25%) | Sugar: 5g (6%) | Vitamin A: 1068IU (21%) | Vitamin B12: 1µg (17%) | Vitamin C: 80mg (97%) | Vitamin D: 0.5µg (3%) | Vitamin E: 1mg (7%) | Vitamin K: 102µg (97%) | Folate: 80µg (20%)
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