How to make chicken with bacon, leek, and corn salsa
This smoky dish is so delicious and it works beautifully with pinot noir. I have made it with chicken and with salmon. Each is equally wonderful but I did like the salmon served with merlot better. The lovely elegance of the truffle potatoes pulls this together. Try it with a drizzle of chimichurri or basil oil for just a little extra deliciousness.
This recipe appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS. Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. Discover more recipes here.
What You’ll Need:
- 6 chicken breast halves, skinless and deboned
- 2 T. smoked paprika
- ½ t. Garlic powder
- ½ t. Onion powder
- ¼ t. Cayenne
- ½ t. Kosher salt
- ¼ t. Black pepper
- 3 T. olive oil
- 8 slices bacon, chopped
- 2 leeks, cleaned and sliced
- 10 - 12 ounces fresh or frozen corn kernels
- 1 to 2 t. Liquid smoke
- Salt and pepper to taste
- Truffle mashed potatoes for serving
- Chimichurri or basil oil for garnish, if desired
Step 1: Trim the chicken if needed and blot dry. Place the chicken on a plate.
Step 2: In a small bowl, mix together the smoked paprika, garlic powder, onion powder, cayenne, ½ t. kosher salt and ¼ t. black pepper. Sprinkle evenly on the chicken breasts.
Step 3: In a fry pan, heat the olive oil and add the bacon. Sauté until the bacon is crispy. Remove the bacon and hold. Add the chicken to the bacon and oil of the pan and sauté until the chicken is cooked through. Move the cooked chicken to a plate. Add the sliced leeks to the hot pan and sauté until cooked through. Add the corn kernels and cook until just done. Add the liquid smoke and the bacon. Season the mixture with salt and pepper.
Step 4: On the dinner plate, place a scoop of truffle mashed potatoes and top with a spoon of the smoky leek, corn, and bacon mixture. Drizzle with the chimichurri or basil oil around the chicken and mashed potatoes. Serve immediately.