12 very thin slices bacon (Pancetta may be substituted)
3 tablespoons extra virgin olive oil
4 garlic cloves, sliced paper thin
4 chicken breasts with the skin and wing attached
1/2 cup dry white wine
1 cup poultry stock
3 tablespoons unsalted butter
2 tablespoons fresh snipped chives
4 cups young dandelion leaves, cleaned as necessary
1 teaspoon freshly ground black pepper
1 tablespoon lemon juice or lime juice
Preheat oven to 180 degrees C/350 degrees gas mark 4
Fry or grill the bacon until crisp
In medium nonstick pan, mix the garlic and olive oil over medium heat, cooking until tender and translucent without browning, about 2 to 3 minutes. Remove garlic pieces and half of oil to another nonstick pan and reserve for cooking the dandelion.
Season chicken generously with sea salt and half of the pepper. Add chicken skin down into the first garlic oil pan and cook until browned, about 3 minutes. Turn over and transfer pan to lower rack of oven. Cook chicken until tender, about 15 to 20 minutes. Remove chicken to plate and keep warm.
Return pan the hob over medium high heat (about number 4 if goes up to 6 and 6 if yours goes up untill 9). Add white wine and stock, cooking until pan juices are reduced and thickened slightly, about 5 minutes. Remove from heat. Whisk in 1 tablespoon butter until thickened, then remove pan juices from the non-stick pan and keep warm. Add half of the chives and adjust seasoning with salt.
Meanwhile, when chicken is just about done, place the pan with the garlic pieces over medium high heat. Add the dandelion, cooking until wilted and the juices have been evaporated. Season well with salt and remaining pepper. Add lemon juice, remaining butter and chives, tossing off the heat until combined.
To serve: Stir diced, crisp bacon into dandelion. Mound the wilted dandelion in the centre of pre-warmed serving plates. Position chicken breasts in the centre atop the dandelion. Spoon pan juices over and around the chicken. Top with the remaining crispy bacon and serve.