Want to see some other inspirations? Check out my Instagram!
Admittedly, I’m not a huge cookbook person. I feel like I’m pretty damn good at cooking myself and usually whip things up on the spot with more of an intuition than direction. However, every now and then a beast in the kitchen comes out with an amazing resource that I can learn from. Enter The Zenbelly Cookbook.
The Zenbelly Cookbook is authored (and photographed) by Simone Miller. Simone is a local here in SF and runs a gluten-free, paleo friendly catering company, called Zenbelly Catering. The Zenbelly Cookbook is all about providing excellent and timeless recipes from a paleo perspective. As someone in the industry for years, Simone doesn’t just provide recipes, she also provides helpful tips on HOW to cook with technique overviews from how to chop an onion to how to cut up a chicken. If you’re struggling at all in the kitchen and looking to get healthier, this is the book for you.
Simone was kind enough to let me showcase one of her recipes from the book here on The Paleo Fix. Naturally, I chose the one with chicken and bacon in a skillet, because those three things, especially together, are amazing. Check out the recipe below, which was used in entirety from her book, The Zenbelly Cookbook, which you can find on Amazon HERE.
Thanks again for Simone at Zenbelly for letting us post this recipe! Make sure to check out her website and follow her on Facebook, Twitter and Instagram(@zenbelly). You can check out her book here for more awesome recipes: The Zenbelly Cookbook.
Here’s how to make it:
Cook Time: 1h
- 1 whole chicken
- 1 medium apple
- 1 cup dry white wine
- 1 teaspoon finely ground sea salt
- 1/4 teaspoon ground black pepper
- 3 sprigs fresh thyme
- 1/2 pound bacon
- 1 cup sliced shallots
- Cut chicken into 8 pieces. Simone has an excellent tutorial in her book about cutting a whole chicken into parts. Season both sides with salt and the flesh side with pepper. Sear the skin side of the chicken for 4-5 minutes or until brown and crispy.
- Flip chicken, add wine and thyme sprigs and roast in oven at 450 F for roughly 15 minutes.
- Brown bacon in a separate skillet until crisp. Pour off most of bacon grease (but don’t throw it away, it goes great with other recipes!) and add apples and shallots. Saute for another 4-5 mins until apples begin to brown.
- Add bacon, apple and shallot mixture to the chicken skillet and roast for another 10-15 minutes or until the chicken reaches 165F internal temp at the widest part.