Chicken, Bacon Skewers with Persimmons



In a pan, head a tablespoon of olive oil and sauté the persimmon segments until they are golden (a few minutes) and add a pinch of sugar to caramelize. Remove and set aside.

Cut the bacon in 2cm x 2cm squares and season the chicken with salt and pepper. Make the skewers alternating bacon and chicken. In the same pan, add two more tablespoons of olive oil and cook the skewers for 5-10 minutes (until the chicken is cooked through).

Add persimmon segments to each skewer and serve immediately.


(4 people)

1 chicken breast cut into 2cm x 2xm cubes
2 tablespoons olive oil
50 grams of smoked pancetta cut into 3cm strips
1 persimmon, peeled and cut into segments
1 pinch of sugar
2 tablespoons olive oil
Sea salt and pepper to taste


The Perfect Match

Reserva Especial Carmenere

Pairing sweet and sour flavors with red wines is never easy, but it works wonderfully with smooth and friendly reds like this Carmenere, from the warm Colchagua Valley in Chile. If you’d like a more refreshing wine pair, try a white wine with a lot of character like Viognier.

No family trees, no dusty bottles, just quality wine


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