Most people don’t often think about the quality of the meat they buy, myself included. I’m trying to become more conscious of where the meat comes from, what quality it has, and whether the animal lived well. I’ve decided to eat less meat and instead pay more for quality. This applies very much to chicken as well. If you’ve seen the difference between an industrially farmed chicken and one that has lived a normal life, you’ll understand what I’m talking about. If you’ve tasted both, you’ll definitely understand. Buy a chicken of good quality next time, and prepare it following my tips and you’ll have a flavorful chicken that’s far better than any you’ve tasted before.
This dish is very simple to make but has some critical timing points, so read the recipe carefully before you start. You’ll also need a meat thermometer for perfect chicken.
Ingredients
- 1 chicken breast, about 200 g of very good quality
- 1 package ripe cherry tomatoes
- 200 g bacon
- 50 g parmesan in thin shavings
- 1 bunch asparagus
- 1 lemon wedge
- Salt
- Pepper
- Thyme
- Butter
Instructions
Set the oven to 125°C. Heat a frying pan on the stove with real butter. Rub the skin side of the chicken with salt, pepper and thyme. Sear quickly over high heat so the chicken browns rapidly. Insert the meat thermometer into the center of the chicken fillet. The fillet is done when it reaches an internal temperature of 62°C. This takes about 30 minutes.
Cook the bacon slowly over medium heat in a frying pan until crispy, this takes about 30 minutes on half power. When the chicken has reached its temperature, remove it from the oven and sear it quickly skin-side down in a dry pan to get crispy skin. Then let it rest for ten minutes, preferably under a bit of aluminum foil so it doesn't get cold (don't wrap it tightly, or the temperature will continue to rise).
While the chicken rests, transfer the bacon to some paper towels and bring water to a boil for the asparagus you've prepared. The water for the asparagus should have quite a bit of salt and a little sugar. It shouldn't boil for too long, 1.5-2 minutes is enough. When the asparagus is done, the cooking process should be stopped quickly, so have a bath of ice-cold water ready that you can dip them in for about 30 seconds.
Slice the chicken into pieces and arrange all the ingredients on a plate, squeeze a little lemon over at the very end and serve immediately.
Notes
You need a meat thermometer to get perfect chicken. Use high-quality chicken for best results.
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