Stuffed Bacon Wrapped Chicken Thighs (Chicken Pork Bombs)

chicken and sausage wrapped in bacon recipe gordon ramsay

What is it with wrapping meat in Bacon? Always sounds like a great idea, and it does add great flavour... But you may not want to make this every week, if you hope to keep your arteries clog free.

This is, from an ingredient and prep standpoint, an easy recipe. It is however a little time consuming, you need to poach the packets then cool them completely before cooking a second time. I'll make the recipe for 6 and then freeze 4 of them before the step where they would be poached.

I use our home made Sicilian sausage in this recipe, but you could use whatever kind of sausage meat you like. Also I've put in pistachios, but again use whatever filling you'd like in the stuffing - That's what cooking is all about; making changes to suit you're palate.

Ingredients:

3 sausages stripped of casing
1 egg yolk (large)
3-4 sprigs of thyme (just use the leaves)
¹/₄ cup pistachios (optional)

6 boneless chicken thighs (save the bones to make stock)
18-24 strips of thick cut bacon (make your own bacon)
3 tbsp olive oil
1 tbsp red wine vinegar
2 tbsp Marsala
1 cup chicken stock
Salt and Pepper to season

Method:

Mix the sausage meat with the egg yolk, nuts, and chopped thyme leaves. Season with salt and pepper.

Divide stuffing into 6 equal portions.

Lay 3-4 strips of bacon on your work surface.

Place de-boned chicken thigh on top.

Season with salt and pepper.

Place one portion of stuffing on top of thigh.

Roll up thigh, and then roll thigh in bacon strips.

Wrap this meat roll up in a large piece of aluminum foil, make sure to roll tightly so it's water tight-ish.
At this point you can freeze these for 1-2 months.
Poach packets 2-3 at a time in a large pot of boiling water. 20-25 minutes.
leave in the foil and allow to cool before placing in the fridge for 45 minutes or so.
Unwrap the thighs, you can remove any fat that has rendered out from the poaching.
Heat up a frying pan with the olive oil and cook off the thighs until the bacon has crisped up and the centres are hot (140º), then transfer to a plate and cover.
Drain excess fat from the pan, and then de-glaze with vinegar, then add Marsala and chicken stock. reduce the sauce by half.
Spoon pan sauce over the thighs.
Serve.

Variations:
Like I said earlier, the stuffing can be whatever you like. Experiment to see what works for you.
The bacon can be replaced by thin sliced ham...
Instead of frying, these work really well on the grill. You don't get the sauce, but in the end there is enough flavour that you won't miss it.

(recipe adapted from / inspired by Gordon Ramsay "Makes it Easy")
Other Bacon Wrapped Recipes:
Bacon Explosion!
Bacon Wrapped Blue Cheese Meatloaf
Honey Lager Legs

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