LASDI ©
We don't really celebrate Valentine's Day at Vintağe. I mean, we DO, but we don’t REALLY. There are several reasons. One, we celebrate our love for one another EVERY DAY! No need to pick out one day in particular to prove it as far as we're concerned. Second, a traditional Valentine’s with all the gifts, roses, candy, and the like, seems like frivolity for our finances. Now that doesn't mean we don't love love, and we think the world of people who DO celebrate the day! And being the Themer I am, February means an entire month of wearing red, hearts, and cooking in theme, too!
This particular meal was definitely dedicated to the Love of My Life, The Hubster. It was simple, but tasted complex, easy, yet tasted as though I'd been cooking all day!
Being the low-carb girl of The Fam, I made the rice with bean pasta shaped like rice for the low-glycemic effect, but you can use regular arborio rice or even brown or long grain! The key here is to make the meal with love, present it with love, and LOVE IT when ya eat it, no matter WHAT time of year it is!
LOVE BIRD
4 slices bacon (see notes)
extra virgin olive oil (evoo)
4 chicken breasts
sea salt, pepper to taste
1 red bell pepper, chopped
1 onion, chopped
1 stick butter
1 cup parmesan
1 cup heavy cream
1 lb cooked rice of your choice
1 large jar of roasted red peppers in water
1/4 cup heavy cream
Preheat oven to 350, put bacon on a baking sheet, and cook to desired doneness (see notes). While the bacon is cooking, heat a heavy pan (I use my cast iron!) until lightly smoking. Salt and pepper chicken on both sides, sprinkle a little evoo into the pan and carefully add the breasts. Keep on medium-high heat and sear until caramel brown, about four minutes on each side. Remove from the pan and set aside; remove bacon from the oven and also set aside.
Add chopped onion and pepper to the pan and lower heat to medium. Cook until slightly translucent and a bit of brown starts to show. Sprinkle it with a little sea salt and pepper and stir. Meanwhile, add butter to a medium-sized saucepan on medium heat. Once melted, add parmesan and the cup of heavy cream, stirring until combined. Add your cooked rice and stir. Remove onion/pepper mixture from the pan and add to the rice mixture, gently folding until combined. Place in a warmer to thicken to a risotto-like consistency and to stay warm until you're ready to plate.
Add the roasted red peppers and jar water to the chicken pan on medium heat, and cook on high until the water has evaporated. Remove from heat. With a hand blender, carefully blend until the peppers have a thick consistency. Add the 1/4 cup heavy cream and blend again. Place the pan back on medium heat and add your seared chicken breasts to the pan. Allow to come to a slight boil, flip the chicken breasts and cook another few minutes until tender.
Plate your rice, then gently place your chicken on top using a small spoon to pour some of the sauce in the pan on top. Place bacon on top of the chicken. I also used a red pepper to top the whole thing with a "heart", but that's totally optional!
Enjoy this rich meal with a glass of rosé and dedicate it to the love of YOUR life, too!
NOTES: I use uncured bacon with no nitrites or nitrates, which can intensify the flavor. Don't use smoked bacon of any kind in this recipe as it will change the flavor profile. I also put the bacon in the shape of a heart before putting it in the oven to go along with the theme! Then I lay the red pepper heart on top for added HEART!
