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Chicken wrapped in Bacon with Silverbeet, Orange & Pinenuts

Some of the girls who come to class had requested that I show them how to bone a whole chicken, as we know, it is far cheaper to buy a whole chicken than to buy boned pieces. They all did so well and I think there was even a few budding butchers in the group! So a special recipe was needed for the freshly butchered chickens, a dish no one had tried before but with easy accessible ingredients. The salty flavours of the bacon and the bitterness of the greens are balance beautifully I feel with the sweet citric orange. It’s a great winter dish that can be served a crusty bread, polenta or mashed potatoes.


  • 1 whole chicken, boned and divided into 8 pieces
  • 8 slices streaky bacon
  • 1 orange
  • A few cloves garlic, chopped
  • 1 bunch silverbeet or Swiss chard
  • 1 tbsp pinenuts
  • Olive oil
  • Salt & Pepper


  • Peel strips from the orange rind, avoiding the pith.
  • Squeeze the juice from the orange and reserve.
  • Dry roast the pine nuts in a pan for a few minutes.
  • In a large deep pan, heat 2 tablespoons of oil and add garlic, cook till softened.
  • Add the silver beet & orange peel and cook till chard is wilted. Season to taste.
  • Remove silver beet from the pan.
  • Season chicken with salt & pepper and wrap with bacon.
  • Place 2 tablespoons of oil into a deep pan large enough to take all the chicken & silverbeet.
  • Brown chicken on all sides then remove from pan.
  • Return the silver beet to the pan with orange juice & pine nuts.
  • Arrange the chicken on top of the silver beat and cook over a medium heat until the chicken is cooked, about 15-20 minutes.
3 Comments Post a comment
  1. Bev #


    May 17, 2010
  2. kaori #

    YUM!!! JUST LIKE TO SAY THE CIABATTA BREAD IS AN ABSOLUTE SUCCESS one! Simply delicisous and looked great!!! Such a wonderful recipe!!! Loved it! we’ll try to make another one this weekend! thanks.

    May 18, 2010
  3. M. #

    interesting dish…..great ingredients….orange, silver beet, pinenuts….yummmm 🙂

    May 20, 2010

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