Imported from Instagram

Chicken & Bacon Caesar Dutch Baby

Name: Chicken & Bacon Caesar Dutch Baby
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 servings
Cuisine: American
Ingredients: 4 eggs (For the Dutch baby batter); 180 g milk; 90 g plain flour; 0.25 tsp salt (For the batter); 30 g butter; 20 g Parmesan cheese (For the herb topping; additional Parmesan is specified for serving but not quantified); 15 g fresh parsley (Finely chopped); 1 garlic (Clove; minced for the herb topping); 6 rashers streaky bacon; 2 skin-on chicken (Pieces unspecified; pat dry, season, and cook with skin on); salt (To season the chicken all over); black pepper (To season the chicken all over); 4 anchovy fillets in oil (Drained); 3 cloves garlic (For the Caesar dressing); 75 ml olive oil (For the dressing); 2 egg yolks (For the dressing); 1 tbsp Dijon mustard; 1 tsp lemon juice; 0.5 tsp salt (For the dressing; source also mentions a pinch with the anchovies, garlic, and salt paste); 15 g Parmesan cheese (For the dressing; additional Parmesan is specified for serving but not quantified); 0.5 tsp black pepper (For the dressing); 2 heads baby gem or romaine lettuce (Leaves separated for serving); salt (A pinch for the anchovy-garlic paste; amount unspecified); Parmesan cheese (Grated over the dish for serving; amount unspecified); black pepper (Freshly ground over the dish for serving; amount unspecified)

Recipe by Russell Clamp🍴Healthy Recipes @eatlikeanadult · Instagram

Imported by Blak Rabbit on SeeMeCook

A savory Dutch baby baked with chicken, bacon, Parmesan, and parsley, served with crisp lettuce and a homemade anchovy Caesar dressing.

2 servings50 minAmerican

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Ingredients

4 eggs (For the Dutch baby batter)
180 g milk
90 g plain flour
0.25 tsp salt (For the batter)
30 g butter
20 g Parmesan cheese (For the herb topping; additional Parmesan is specified for serving but not quantified)
15 g fresh parsley (Finely chopped)
1 garlic (Clove; minced for the herb topping)
6 rashers streaky bacon
2 skin-on chicken (Pieces unspecified; pat dry, season, and cook with skin on)
salt (To season the chicken all over)
black pepper (To season the chicken all over)
4 anchovy fillets in oil (Drained)
3 cloves garlic (For the Caesar dressing)
75 ml olive oil (For the dressing)
2 egg yolks (For the dressing)
1 tbsp Dijon mustard
1 tsp lemon juice
0.5 tsp salt (For the dressing; source also mentions a pinch with the anchovies, garlic, and salt paste)
15 g Parmesan cheese (For the dressing; additional Parmesan is specified for serving but not quantified)
0.5 tsp black pepper (For the dressing)
2 heads baby gem or romaine lettuce (Leaves separated for serving)
salt (A pinch for the anchovy-garlic paste; amount unspecified)
Parmesan cheese (Grated over the dish for serving; amount unspecified)
black pepper (Freshly ground over the dish for serving; amount unspecified)

Steps

1
Preheat the oven to 230°C.
2
Put the eggs, flour, milk, and ¼ teaspoon salt in a stick-blender jug. Blend until the batter is smooth and aerated.
3
Leave the batter to stand while the oven comes up to temperature. The source notes that batter closer to room temperature will give the finished Dutch baby a better rise.
4
Cook the bacon over low heat in an oven-safe pan, rendering out its fat. Transfer the cooked bacon to a plate or tray.
5
Pat the chicken dry and season it all over with salt and black pepper.
6
Fry the chicken skin-side down in the bacon fat until the skin is nicely browned.
7
Turn the chicken skin-side up, then put the pan in the oven for 5 minutes.
8
Probe the chicken and confirm it has reached at least 67°C. Take it out and leave it to rest; the source says its temperature will rise above 70°C as it rests.
9
Put the pan in the oven.
10
Grate the 20 g Parmesan, finely chop the parsley, and mince 1 garlic clove. Transfer them to a bowl and add a pinch of salt if desired.
11
When ready to bake the Dutch baby, remove the pan from the oven and add the butter. Let it bubble and melt completely.
12
Pour the rested batter into the pan.
13
Slice the chicken and arrange it skin-side up in the centre of the pan.
14
Scatter the Parmesan-herb mixture over the top. Return the pan to the oven and bake for 15 minutes without opening the oven during that time.
15
For the dressing, mince the drained anchovies, 3 garlic cloves, and a pinch of salt into a paste. Transfer the paste to a bowl.
16
Add the egg yolks, Dijon mustard, lemon juice, and the remaining ½ teaspoon salt to a bowl with the anchovy-garlic paste.
17
Whisk the dressing ingredients together.
18
Continue whisking while gradually adding the olive oil, forming a mayonnaise-like dressing.
19
For serving, slice the chicken and add it to the centre of the pan. Return the pan to the oven for 3 minutes to warm it up.
20
Dress the lettuce leaves with some of the Caesar dressing.
21
Arrange the dressed leaves around the chicken.
22
Slice the bacon and scatter it over the chicken and lettuce.
23
Drizzle more dressing over the chicken.
24
Grind black pepper and grate additional Parmesan over the top.

Notes

The source does not specify the chicken cuts or weights, nor quantities for the serving salt, pepper, and extra Parmesan. Step 8 says to put the pan in the oven without specifying a time or temperature; it is unclear which stage this instruction refers to. The recipe’s stated 5-minute chicken bake and 15-minute Dutch-baby bake are preserved as written.