Twice Marinated Chicken with Bacon - Dubbelmarinerad kyckling med bacon

TWICE MARINATED CHICKEN WITH BACON

Dubbelmarinerad kyckling med bacon

8 buffet servings

Chicken:

1.1 lb whole chicken breast fillets

olive oil for frying

Marinade 1:

2 finely chopped garlic cloves

0.2 cup water

0.6 cup white wine

0.2 cup olive oil

2 fresh rosemary sprigs

5 fresh thyme sprigs

Marinade 2:

2 teaspoons fresh red chili fruit,

finely chopped

2 tablespoons Chinese soy sauce

2 tablespoons balsamic vinegar

0.4 cup olive oil

0.4 cup chopped parsley

0.4 cup chopped fresh herbs,

e.g. thyme, parsley, oregano

salt, black pepper

Herb sauce:

0.8 cup soured cream

0.4 cup creme fraiche

0.4 cup chopped parsley

Decoration:

5 oz streaky bacon, sliced

fresh herbs of your choice

Preheat oven to 347F. 

Marinade 1:

Stir everything together and pour the marinade in a plastic bag, big enough to hold both chicken and marinade.

Trim the chicken fillets and put them in the bag with the marinade. Seal the bag and put it on a plate in the fridge overnight.

Take up the fillets and discard the marinade. Brown the chicken in olive oil until colored all around, then place them in an oven-proof pan and put in the oven until done, about 25 minutes. Make sure the meat juices are clear.

Marinade 2:

Blend the ingredients together and pour the marinade in a plastic bag. Put the warm chicken in the bag, turn it around and put in the fridge for at least 3 hours, preferably longer. 

Take up the chicken and reserve the marinade. Thinly slice the chicken and put it on a large serving plate. Drizzle with the marinade.

Herb sauce:

Mix the ingredients for the sauce and flavor to taste with salt and pepper.

Decoration:

Shred the bacon and fry until crisp. Drain on paper towels, then sprinkle the bacon over the chicken and also sprinkle with fresh green herbs.

Enjoy!

Bella