Bacon Wrapped Stuffed Chicken
Menu
6 slices bacon, chopped into 1-inch pieces
3 Tbsp. unsalted butter
3 garlic cloves, minced
3 Tbsp. all-purpose flour
2 C. heavy cream
1 C. low-sodium chicken broth
1 1/2 tsp. Head Country Original Championship Seasoning
2 lbs. russet potatoes, rinsed and scrubbed clean
2 C. shredded cheddar
1/4 C. finely chopped chives
1/4 C. Head Country Original Bar-B-Q Sauce
Freshly chopped chives
400 degrees F
1 hour 15 mins
Preheat the oven to 400 degrees F.
Heat a large skillet over medium heat and cook bacon until crispy. Remove to drain on paper towels.
In a separate large skillet, melt butter over medium heat. Add garlic, cooking until fragrant, about 1 minute. Stir in flour and cook for another minute. Add cream, chicken broth, and Head Country Original Championship Seasoning, whisking to combine. Simmer the sauce until it has thickened slightly. This will take about 5 minutes. Stir occasionally. Remove from heat and set aside.
Peel potatoes. Thinly slice into coins with a mandolin, or use a knife if that’s what you have handy.
Spoon a thin layer of sauce in the bottom of a large casserole dish. Add a single layer of potatoes, overlapping them slightly. Spoon over more sauce and top with a layer of 1/3 C. shredded cheese and 1/2 of the cooked bacon. Repeat the layers of potatoes, sauce, cheese and bacon once more, finishing with a layer of potatoes, sauce, and cheese.
Bake until golden and the potatoes are tender, about 1 hour 15 minutes. Rest for 15 minutes before serving. Drizzle with BBQ sauce and sprinkle with chives.
