Geraldene Holt

Poulet au Lard Fumé et à la Laitue

Chicken with Smoked Bacon and Lettuce

Preparation info
  • Serves

    2

    .
    • Difficulty

      Easy

Appears in
French Country Kitchen
French Country Kitchen

By Geraldene Holt

Published 1987

  • About

The mild smoky flavour of lard fumé enhances chicken considerably, but if not available replace with Italian coppa or a very lightly smoked English bacon.

Ingredients

  • 2 chicken portions
  • 85 g(3 oz) lard fumé or mild smoked streaky bacon

Method

Skin the chicken and remove any fat from the meat. Finely dice the lard fumé or bacon and sauté in a pan until the fat runs. Add one third of the butter and sear the chicken all over. Remove the chicken and stir in the shallot for 3–4 minutes. Place the chicken back in the pan and season lightly. Add the wine. Cover the pan tightly and cook over moderate heat for 25–40 minutes depending