This is a classic combination. The bacon helps keep the breast meat moist and the salty flavour permeates the chicken as it cooks. The trick to nailing this dish is to ensure you cut the golden kumara quite small so it cooks at the same time as the chicken. The cider and stock will thicken slightly and become a light sauce to spoon over the chicken when you are ready to serve.
|2||Chicken breasts, skinless (Main)|
|4 rashers||Streaky bacon|
|4 cloves||Garlic, skin on|
|1||Kumara, peeled and cubed into 2cm pieces|
|2 sprigs||Fresh thyme|
|¼ cup||Chicken stock|
|2 Tbsp||Creme fraiche|
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- Preheat oven to 200C.
- Wrap 2 pieces of bacon around each chicken breast and season with salt and pepper.
- Crush the garlic lightly with a knife. In a small casserole dish, place the kumara, garlic and thyme. Combine the mustard with the cider and chicken stock and pour into the dish. Place the chicken on top of the ingredients, season and bake for 25 minutes or until cooked through.
- To serve, dollop the creme fraiche straight into the dish and enjoy.