#44 Chicken with Bacon and Honey

Vittorio’s Kitchen "La Cucina di Vittorio"

Chicken with Bacon and Honey



Serves: Serves 4

  1. 1/3 cup honey
  2. 1 tablespoon
    Balsamic vinegar
  3. 1 teaspoon finely
    chopped fresh sage
  4. Salt and black
  5. 8 boneless chicken
    Thighs, rinsed and patted dry
  6. 8 thin slices of
  7. 8 Skewers, short if
    metal, wood skewers preferred.
  8. 2 tablespoons olive
  9. 1/2 cup grape juice,
    (Substitute with orange and add 1 tsp spoon lemon juice and 2 tsp of orange
  10. 3 oz white wine
  11. 1tablespoon butter
  12. 8 tips of fresh rosemary, broken in half, save the tender
    tip to roll in the Thigh
  13. 2 garlic cloves sliced


  1. Preheat oven to 350 degrees F.
  2. For the marinade: mix the honey, vinegar, sage,
    and salt and pepper to taste.  Season the
    chicken thighs with salt and pepper.
  3. Place the tender tip of rosemary and 1 or 2
    slice of garlic, roll loosely; wrap the outside of each thigh with a slice of
  4. Lay 2 of the thigh side by side.  Run a skewer through one side of both
    pieces.  Run a second skewer through the
    opposite side of the pieces.
  5. Repeat with the remaining thighs. 
  6. Trim the skewers to fit into a frying pan.  (pan needs to be oven proof)
  7. Generously brush with the marinade.
  8. Heat the olive oil (add optional 2-tsp butter)
    in the skillet and sauté for 2 minutes on each side.
  9. Place the pan in the oven for 15 minutes, to
    finish cooking; do not over cook, will dry to out. 
  10. Remove from pan, let rest.
  11. Discard most of the fat from the pan.
  12. Add the grape juice wine and the remaining
    rosemary to the pan.
  13. Cook over low heat and reduce until thickened
    and syrupy, about 6 to 10 minutes.
  14. Whisk the butter into the sauce to finish.  Strain.
  15. Remove the skewer and place 2 Thigh on each
  16. Spoon the sauce over the top.
  17. Garnish with lemon wages o same chopped paisley
    or both the rosemary.  Serve immediately.


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