I’m so excited about this dish. Succulent chicken stuffed with avocado, wrapped in bacon, cooked in bone broth (chicken stock), infused with garlic, lemon and thyme and roasted along side asparagus and new potatoes.
It’s an awesome super quick dinner cooked in one simple dish and enjoyed by the whole family.
Something magical happens to avocado when you cook it, it might seem like a weird concept but it becomes super creamy and deepens in flavour, the perfect campion to the crispy bacon, comforting soft chicken and wonderful sweetness of the infused bone broth.
I’m not a big fan of putting times against things, as we all do things at our own pace not robotically and life happens, a phone rings, a child cries etc. But if I had to hazard a guess you can easily knock this little stunner up in 10 minutes, ready to go in the oven.
Naturally gluten, grain and dairy free this dish will work well with sweet potatoes for a lower carb/GI option or you can simply omit potatoes all together and up the asparagus quantities or add green beans.
This dinner in one dish is packed full of super nutrients, vitamins and good fat. For centuries bone broth has been a major component in many dishes across global cuisine and a key part of many traditional English dishes and soups.
Nourishing and homely bone broth has historically been used as a remedy for colds, illness and as a simple immune booster. After years of neglect by mainstream cooking and culture it is starting to make a big come back.
So simple and cheap to make it will not only look after your gut, immune system, skin and bones but will also take your cooking to another level. Shop brought stock cubes are often full of emulsifiers and preservatives and even the healthiest versions will not give you the taste of health benefits of real home made bone broth.
New Yorker’s are currently queuing round the block for bone broth, choosing it rather than coffee and enjoying as nourishing drink!
DINNER IN A DISH: BACON & AVOCADO GARLIC CHICKEN
WITH NEW POTATOES & ASPARAGUS
A fabulous family meal and can work without the avocado, my eldest isn’t a fan but her little sister can’t get enough avocado. My kids love this on its own or with some frozen peas I add in as it cools. Us slightly older ones enjoy it some crisp rocket leaves on the side.
Feeds 3-4 people (depending on age and appetite)
- 4 – 6 x chicken thighs with skins (depending on the size of the thighs and appetite of the eaters, ideally organic and pasture reared)
- 4-6 x bacon rashes (as above)
- 2 x avocados
- 500ml, 16.9oz, Chicken Bone Broth (stock) (ideally fresh home made see how below)
- 8 x new potatoes (ideally organic) or sub with sweet potatoes or green beans
- 6 x asparagus spears
- 1 x red onion
- 1 x lemon
- 3 x garlic cloves, peeled and crushed, or grated
- 4 x sprigs of rosemary
- 1 x table spoon of raw apple cider vinegar
- Sea or Himalayan salt and black pepper
- Optional Frozen peas or rocket leaves to serve
- Preheat your oven to 200c, gas mark 8, 450f
- Season each chicken thigh with salt and pepper
- Mash your avocado together and generously season with salt
- Stuff each chicken thigh with the avocado mixture under the skin or if you’re using skinless thighs cut a pocket in to each thigh and stuff with the mixture, then wrap each thigh with a piece of bacon and place in a large roasting dish
- Break the woody bottoms off the asparagus spears, if you bend them they will naturally snap where woody bit ends. Bin the woody bits and cut the remaining spears into 2cm strips.
- Cut your potatoes, onion and lemon into halves and add them to the roasting dish pushing them snugly around the chicken
- Mix the garlic, rosemary sprigs and apple cider vinegar in with the stock and pour over the chicken and vegetables in the roasting dish. Add the dish to the oven and cook for 40 minutes. Take out Whilst cooling add your frozen peas or simply serve with rocket leaves. Enjoy!
Notes: This dish will freeze well and keep in the fridge covered for up to 3 days, re-heat throughly before eating.
CHICKEN BONE BROTH
- 1 x Chicken carcass
- 6 x black pepper corns
- 3 x bay leafs
- 1 x carrot
- 1 x onion
- Add the chicken carcuss to a large pan and cover in water add the pepper corns, bay leaf, carrot and onion and bring to the boil and simmer for at least two hours ideally 3 to 4.
- skim the scummy stuff that rises to the top of the stock as you go along.
- strain through a fine sieve then use, refrigerate or freeze and give yourself a super health shot!
Notes: Bone broth can be enjoyed on its own as a warm drink (re-heat throughly) or is the perfect base to many soups (see my Best Of Everything Chicken Noodle Soup), stews and sauces. Bone broth can be frozen and will keep well covered in a fridge covered for up to 3 days, re-heat throughly before eating.