This chicken, bacon and leek orzo is super hearty, simple to make and oozes comfort!

This is the kind of comfort food that sticks to your ribs. Not only is it really easy to make, but you only need one pan to whip it up in! Follow me…

Chicken and Bacon

For this recipe, we’ll be using chicken breasts. ‘Why not use thighs?’ I hear you cry! Whilst you could, I prefer using breast for this recipe for two reasons:

1. The sauce is pretty rich with the bacon and cream, so it’s nice to offset that with a cut of chicken that’s not as fatty.
2. I like to serve the chicken sliced on top, instead of cooking it in the sauce. It comes out much more tender and is visually more appealing than using thigh (although that is just my opinion).

Before we fry the chicken, we’ll be frying the bacon. This way, you can render out the fat and recycle it to fry the chicken (don’t let that liquid gold go to waste!).

To most efficiently extract the fat from the bacon, I recommend starting in a cold pan and frying at no higher than medium. You need to gently draw it out.

Process shots: slice chicken then season (photos 1&2), add bacon to pan (photo 3), fry then remove (photo 4), add chicken (photo 5), fry then remove (photo 6).

Creamy Leek Orzo

If you’ve been here for a while, you know I love a one pot orzo recipe as much as the next person. Cooking the orzo in with everything else is awesome for a few different reasons:

1. Flavour – the orzo soaks in all the gorgeous flavours in the sauce as it cooks.
2. Starch – the orzo releases starch as it cooks, which helps turn the sauce extra glossy and creamy.
3. One Pot – the clue is in the name – rejoice for less washing up!

Orzo Consistency

It’ll seem like there’s a lot of liquid at the start, but the orzo will absorb a fair bit. You want the end result to be similar to a risotto. If you run out of liquid just simply add in more as needed. Keep in mind it’ll thicken up even more as you plate up.

Process shots: melt butter (photo 1), add leeks, garlic and thyme (photo 2), fry (photo 3), stir in orzo (photo 4), simmer with stock, cream, dijon and nutmeg (photo 5), stir in bacon and parmesan (photo 6).

How to serve Chicken, Bacon & Leek Orzo

I like to plate up the orzo and add the sliced chicken on top. When slicing the chicken, make sure you do it at a slight angle and preferably against the natural grain of the meat – just for maximum tenderness!

I also like to serve with a wedge of lemon. I find this really brightens up the dish and brings everything together. Just work to taste when squeezing it over.

For another chicken and bacon recipe check out my Chicken and Bacon Pasta Bake!

For more orzo recipes check out my Orzo Roundup!

Alrighty, let’s tuck into the full recipe for this chicken, bacon and leek orzo shall we?!

How to make Chicken, Bacon & Leek Orzo (Full Recipe & Video)

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Chicken, Bacon and Leek Orzo

This chicken, bacon and leek orzo is super hearty, simple to make and oozes comfort!

Course Dinner, Main Course

Cuisine Italian, Western

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 4

Calories 1016kcal

Author Chris Collins

Cost £3 / $4

Equipment

• Sharp Knife & Chopping Board
• Large Deep Saucepan & Wooden Spoon
• Slotted Spoon (for removing bacon)
• Tongs (for chicken)
• Aluminium Foil (for resting chicken)
• Jug (for stock)
• Fine Cheese Grater (for parmesan)

Ingredients

Chicken

• 2x 200g/7oz Chicken Breasts
• 1 tsp Paprika
• 1/2 tsp EACH: Salt, Onion Powder, Garlic Powder
• 1/4 tsp Black Pepper
• Olive Oil, as needed

Orzo

• 220g / 7.8oz Streaky Bacon, diced (see notes)
• 2 tbsp Butter
• 2 medium/large Leeks, dark green part removed and discarded, then finely dice the lighter part
• 2 cloves of Garlic, finely diced
• 3-4 sprigs of Fresh Thyme
• 400g / 2 cups uncooked Orzo (see notes)
• 1 litre / 4 cups Chicken Stock, or as needed
• 240ml / 1 cup Double/Heavy Cream, leave at room temp
• 2 tsp Dijon Mustard
• 1/8 tsp Ground Nutmeg
• 40g / 1/2 cup freshly grated Parmesan, plus more to serve if desired
• 4 Lemon Wedges, to serve

Instructions

• Horizontally slice both chicken breasts right through the centre to create 4 even-sized breasts, then coat both sides in the seasoning. Place to one side.
• Add the bacon to a large, deep saucepan with the heat off. Turn the heat to medium and fry the bacon until crisp with the fat rendered out. Use a slotted spoon to remove the bacon and place to one side, leaving the excess fat in the pan.
• Top the pan up with oil if there's less than a tbsp or so of fat (just eyeball it), then raise the heat slightly to medium-high. Add the chicken and fry both sides for around 3 minutes until lightly charred on the outside and just about cooked through the centre. Remove and place on a plate to one side, then loosely cover with foil to keep warm.
• Melt the butter in the pan, then add the leeks, garlic and thyme. Sweat the leeks right down until they're nicely soft and golden (lower the heat if you need to). Stir in the uncooked orzo, pour in the stock and cream, then stir in the mustard and nutmeg. Simmer until the orzo is cooked through and the sauce thickens to a risotto-style consistency (it thickens more as it rests). Give a good stir now and then. If the sauce dries up before the orzo cooks, just add in more stock (or boiling water) as needed.
• Stir in the resting juices from the chicken, then stir in the parmesan and bacon. Adjust seasoning with salt and pepper.
• Plate up the orzo (removing the thyme stalks as and when you find them) with the chicken thinly sliced on top. Serve with extra parmesan and lemon juice to taste. Enjoy!

Video

Notes

a) Bacon – I recommend using streaky bacon (aka regular bacon in the US) because it is fattier than back bacon. That way, you can use the excess fat to fry the chicken and recycle the flavour. I typically use unsmoked bacon, but you can use smoked it you prefer.

b) Orzo – You’ll find this in most supermarkets. Different brands might absorb different amounts of liquid. It’s unlikely you’ll have too much, especially since it thickens up quite quickly as you plate up. But if you need more, just stir in a splash of stock or boiling water as needed, as you would a risotto. 

c) Lemon – This really brightens up the dish at the end and brings everything together. I highly recommend adding this (just work to taste).

d) Calories – Whole recipe divided by 4 with no extra oil or parmesan.

Nutrition

Calories: 1016kcal | Carbohydrates: 91.27g | Protein: 42.61g | Fat: 54.76g | Saturated Fat: 19.64g | Polyunsaturated Fat: 2.663g | Monounsaturated Fat: 9.704g | Trans Fat: 0.321g | Cholesterol: 167mg | Sodium: 1789mg | Potassium: 1015mg | Fiber: 12.2g | Sugar: 4.99g | Vitamin A: 2390IU | Vitamin C: 6.5mg | Calcium: 186mg | Iron: 3.45mg

The post Chicken, Bacon & Leek Orzo appeared first on Don't Go Bacon My Heart.

Here I’ll show you the easiest and most delicious way to make the classic cod and parsley cream sauce!

If you’ve ever had store-bought parsley sauce before, this is similar, but so much better. It’s honestly way too easy not to make as well! Follow me…

Preparing the Cod

For this recipe, we’ll be using boneless skinless cod fillets. You’ll find these in all supermarkets and fishmongers; the main thing to look out for is fillets that are of a similar size, just so they all cook at an even rate. Not a huge deal if there’s some difference in size, you can just adjust the cooking times as needed.

When it comes to the preparation of the cod, there are two important steps:

• Drying – The cod will likely be stored with excess moisture. We want to remove this, as it will cause the cod to steam and essentially prevent it from caramelising in the pan. A nice golden crust will develop more flavour, so just use paper towels to remove excess moisture from the cod.
• Dredging – Coating the cod in a thin layer of seasoned flour will help develop that golden crust we’re after. This in turn will help the sauce cling to the cod.

Pan-Fried Cod

Cod is very delicate when cooked, so I recommend using a non-stick pan so it doesn’t flake apart in the pan when you move it. I like to fry the cod in oil and butter – the butter adds a richness, whilst the oil helps prevent the butter from burning. The cod won’t take long to cook, just be vigilant!

Process shots: pat cod dry (photo 1), coat in seasoned flour (photo 2), add to pan with oil and butter (photo 3), fry both sides (photo 4).

Parsley Sauce for Cod

Parsley sauce and cod really are a match made in heaven. Parsley is a relatively subtle herb, so it doesn’t overpower the cod; more just complements it.

Alongside the cream and parsley, it’s important to add some more depth of flavour to give some body to the sauce. Here’s what we’re using:

• Shallots and Garlic – These really ‘anchor’ the sauce and give it a nice savoury base.
• Stock – Using stock will add some more depth to the sauce. I use chicken stock, but veg stock would work just as well.
• Mustard – A dollop of Dijon adds a little more complexity to the sauce. It will also help thicken it.
• Lemon Juice – A classic addition to fish in general. This brightens up the sauce and cuts through the richness.

The sauce comes together very quickly and thickens up nicely due to the mustard and lemon juice. I like to add the cod back in at the end to baste it in the sauce and warm it through

Process shots: fry shallots and parsley stalks in butter (photo 1), fry garlic (photo 2), stir in stock, cream, mustard and lemon juice (photo 3), simmer then add cod (photo 4).

How to serve Cod and Parsley Sauce

I like to finish with more parsley alongside a lemon wedge! When it comes to Side Dishes, here’s some inspo:

• Roasted Baby Potatoes and Green Beans (pictured)
• Crusty Bread and a Side Salad
• Chips and Peas

For more delicious cod recipes check out my Garlic Butter Cod and Cod with Tomatoes & Capers!

Alrighty, let’s tuck into the parsley sauce and cod shall we?!

How to make Cod in Creamy Parsley Sauce (Full Recipe & Video)

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Cod with Creamy Parsley Sauce

Here I'll show you the easiest and most delicious way to make the classic cod and parsley cream sauce!

Course Dinner, Main Course

Cuisine English

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 383kcal

Author Chris Collins

Equipment

• Sharp Knife & Chopping Board
• Paper Towels/Kitchen Roll (for drying cod)
• Large Shallow Dish (for dredging cod in flour)
• Large Non-Stick Pan & Wooden Spoon
• Jug (for stock/cream)

Ingredients

Cod

• 4x 120-150g/4-5oz boneless skinless Cod Fillets (see notes)
• 1/4 cup / 35g Plain Flour
• 1 tsp Salt
• 1/4 tsp Ground White Pepper
• 1 tbsp EACH: Olive Oil, Butter

Sauce

• 1 tbsp Butter
• 2 Shallots, very finely diced
• 1 small bunch of Parsley, stalks and leaves separated and both very finely diced (1 small bunch is typically 30g/1oz)
• 2 cloves of Garlic, finely diced
• 180ml / 3/4 cup Chicken Stock
• 180ml / 3/4 cup Double/Heavy Cream
• 1-2 tsp Lemon Juice (see notes)
• 1 tsp Dijon Mustard
• Salt & Pepper, to taste

Instructions

• Use paper towels/kitchen roll to pat the cod fillets dry to remove excess moisture. In a large shallow dish, combine the flour, salt and white pepper. One by one, dredge the fillets in the flour, give them a shake, then place to one side.
• In a large non-stick pan over medium-high heat, add 1 tbsp oil and butter. Once the butter has melted and the pan is hot, space out the fillets. Fry for 2-3 minutes on each side, or until golden on the outside and just about opaque through the centre. Carefully remove the fillets and place them on a plate to one side. Timings will depend on the thickness of the fillets, but I recommend being cautious as the cod will carry on slightly as it rests and when added back to the pan.
• Lower the heat to medium and melt the 2nd tbsp of butter. Add the shallots and parsley stalks and gently fry until soft and golden. Add the garlic and fry for 30 seconds or so longer, then stir in the stock and cream. Stir in the mustard, lemon juice and most of the parsley leaves (save some to garnish), then bring to a simmer.
• Simmer for around 3-5 minutes, stirring somewhat frequently, until the sauce thickens. Stir in the resting juices from the cod and adjust seasoning (generously if needed) with salt and pepper. Add the cod in the pan and baste in the sauce to gently warm it back through if needed, then serve with extra parsley and a lemon wedge. Enjoy!

Video

Notes

a) Cod – It’s best to cook with your eyes, because the fillets may be different thicknesses. The end result should leave the cod opaque through the centre with the flesh nice and flaky, but keep in mind it continues cooking whilst resting and when added back to the pan. So it cooks through evenly, I recommend getting the cod out of the fridge 30 minutes or so before needed, just to take the chill out of the centre.

b) Parsley – You don’t have to be too meticulous when separating the stalks and leaves; it’s mainly just the thicker stalks that need to be fried.  

c) Lemon Juice – I typically go for 2 tsp (around 1/2 a small lemon) because I like the added acidity in the sauce. If you’re at all wary, just start off with less because it’s so easy to adjust at the end. Either way, I recommend slicing the remaining lemon half into quarters so people can squeeze over more at the end if they’d like.

d) Seasoning – This is a very simple sauce, so make sure you season it well to bring out the best in it. I like using white pepper as it offers more of a classic flavour. If you’ve only got cracked black pepper, increase from 1/4-1/2 tsp (stay with 1/4 tsp if it’s powdered).

e) Calories – Whole recipe divided by 4.

Nutrition

Calories: 383kcal | Carbohydrates: 10.28g | Protein: 25.61g | Fat: 26.56g | Saturated Fat: 14.553g | Polyunsaturated Fat: 1.494g | Monounsaturated Fat: 8.9g | Trans Fat: 0.242g | Cholesterol: 148mg | Sodium: 1291mg | Potassium: 489mg | Fiber: 0.9g | Sugar: 2.4g | Vitamin A: 1477IU | Vitamin C: 12.2mg | Calcium: 64mg | Iron: 1.31mg

The post Cod with Creamy Parsley Sauce appeared first on Don't Go Bacon My Heart.