Tomaso Bacon More White Swan Recipe

Cook bacon

Preheat oven to 400°F (200°C). Arrange bacon slices on a rimmed baking sheet lined with foil. Bake 12–18 minutes until crisp to your liking. Remove and drain on paper towels. When cool, chop into 1/2-inch pieces. Reserve 1 tablespoon bacon fat for later (optional).

Prepare chicken

If using raw chicken, poach or roast two boneless chicken breasts until internal temperature reaches 165°F (74°C), then shred. If using pre-cooked chicken, dice or shred into 2 cups. Set aside.

In a medium skillet over medium-low heat, add 1 tablespoon olive oil and the sliced onion. Cook slowly, stirring occasionally, 20–25 minutes until deep golden and soft. During the last 5 minutes sprinkle 1/2 teaspoon sugar and 1 teaspoon balsamic vinegar (if using) to aid caramelization. Remove onions to a bowl.

In the same pan, if needed add 1 teaspoon olive oil and warm the drained artichokes for 2–3 minutes to take off brine sharpness. Toss in the spinach and cook 1–2 minutes just to combine and warm. Season lightly with 1/4 teaspoon salt and a pinch of pepper. Remove from heat.

In a medium saucepan over medium heat, melt 3 tablespoons butter. Add 3 tablespoons flour and whisk continuously to form a smooth roux, cooking 1–2 minutes until it smells slightly nutty but not browned.

Slowly whisk in 2 cups whole milk and 1 cup heavy cream a little at a time to avoid lumps. Bring to a gentle simmer while whisking. Cook 4–6 minutes until the sauce thickens to coat the back of a spoon.

Stir in 1 teaspoon minced garlic, 1 teaspoon salt, 1 teaspoon black pepper, and a pinch (1/4 tsp) nutmeg. Remove from heat and whisk in 3 tablespoons grated Parmesan and 1 cup grated mozzarella until smooth. Taste and adjust seasoning.

If desired, stir in the reserved 1 tablespoon bacon fat for extra flavor.

Preheat oven (if not already) to 375°F (190°C). In a large mixing bowl combine the white sauce, chopped bacon (reserve a small handful for topping), shredded/diced chicken, caramelized onions, artichoke quarters, and squeezed spinach. Add 1 teaspoon dried oregano and 1/4 teaspoon red pepper flakes. Stir gently to combine.

Transfer the mixture to a 9x13-inch baking dish (or similar). Smooth the top and sprinkle the reserved handful of bacon and 2 cups shredded mozzarella evenly over the surface.

Bake uncovered in the preheated 375°F (190°C) oven for 20–25 minutes until the sauce is bubbling and the cheese is melted and beginning to brown.

If you want a more browned top, switch to broil for 1–2 minutes, watching carefully to avoid burning.

Remove from oven and let rest 5–10 minutes. Garnish with chopped fresh parsley if using. Serve hot.