Chicken recipe with the Escapist Rosé and Bacon
1 (2-1/2- to 3-pound) chicken, innards removed
1 tablespoon olive oil
Freshly ground black pepper
1 cup diced bacon (about 4 ounces)
1 cup the escapist rosé
2 teaspoons finely chopped fresh marjoram, thyme, or sage
Yield: 2- 4 servings
Butterfly the chicken by cutting down both sides of the backbone with poultry shears or heavy, sharp scissors and removing the backbone (freeze it to use for stock). Open the bird, place it skin side up, and press down firmly on it with the palms of your hands to flatten the chicken as much as you can. Pat dry. Rub the chicken with olive oil, then rub salt all over the bird, then rub with pepper. Line a plate with paper towels and set aside. Place the bacon in an enameled cast-iron casserole or a Dutch oven and cook over medium heat until browned, about 15 minutes.
Remove with a slotted spoon to the paper-towel-lined plate to drain. Carefully add the chicken to the pot, skin side down. Place a foil-wrapped brick (see the “What to buy” note above) on the chicken to press it against the bottom of the hot pan. Cook over medium heat until golden brown, about 15 minutes. Remove the brick, carefully flip the chicken using tongs, and pour the ESCAPIST Rosé around the chicken. Let cook uncovered for 10 minutes, then cover and cook until the flesh is no longer pink, the juices run clear when the inner thigh is pierced with a knife, or a meat thermometer inserted into the thickest portion of the thigh reads 160°F to 165°F, about 15 minutes more.
Remove the chicken from the pot and set it on a clean cutting board. Using shears, scissors, or a sharp knife, cut it into 4 or 8 pieces. Pour the sauce from the pot into a fat separator and discard the fat (alternatively, you can pour the sauce into a bowl and skim off the fat). Pour the strained sauce back into the pot, add the reserved bacon and the herbs, and stir to combine. Add the chicken and stir to coat in the sauce. Serve hot.