Bacon happens. Sometimes I think people are interested in exploring Paleo simply because they know we eat bacon. Happily, regularly, and without fear. Notice I didn’t say with abandon. I like bacon and I definitely use it to flavor dishes, but I don’t use it as a protein source and it definitely isn’t a veggie, so that means that I use it more like a condiment. Something to make a dish a little more special or to add another layer of flavor. It’s not something we sit down to a plate of in my house, generally. It’s true my son has been known to eat an inordinate amount on occasion, but we’re working on moderation…
Here, bacon wraps around a lean chicken breast and as it cooks, the flavor melts into the sliced apples and onions. All of that gets blended together with a touch of horseradish and mustard to make an addictive, intensely flavored gravy that I show spooned onto the plate. What you don’t see is that we then slathered our chicken with it, covered our Brussels sprouts in it, and ate it directly from the spoon. Because it’s that good.
Bacon-wrapped Chicken with Roasted Onion Gravy
4 boneless, skinless chicken breasts
4 slices of thick-cut bacon
1/8 tsp. garlic powder
1/4 tsp. salt, divided
pepper to taste
1/2 large sweet onion, sliced
1 sweet apple, thinly sliced (I used an Ambrosia apple and left the peel on)
1 tsp. extra-virgin olive oil
1 tsp. horseradish
1 tsp. Dijon mustard
1/4 tsp. dried thyme
1) Preheat oven to 375 degrees. Toss onion and apple slices with olive oil and 1/4 tsp. salt and pepper in a large glass baking dish. Bake for 20 minutes, stirring about half way through.
2) While the veggies are roasting, sprinkle chicken breasts with garlic powder, the other 1/4 tsp. salt and pepper, and wrap each one with a slice of bacon.
3) After the apple-onion mixture has roasted for 20 minutes, place bacon-wrapped chicken on top and put back in the oven for 25 minutes.
4) Increase the temperature to 425 degrees and cook for a final 10 minutes. When the chicken and bacon are done, remove them to a plate and cover loosely with foil.
5) Spoon everything from the bottom of the dish, including any juices, into a blender or food processor (I used a Magic Bullet). Add horseradish, mustard, and thyme and blend thoroughly but carefully, because it’s hot, until smooth. Taste and add any additional salt and pepper or horseradish for an extra kick. Plate the chicken on or under the sauce and devour.
*Adapted from 500 Paleo Recipes