Chicken supreme

Posted on 04/16/2020

Nutrition and extra info

kcal767

fat64g

saturates32g

carbs7g

sugars4g

fibre1g

protein37g

salt1.37g

Ingredients

Method

1 tbsp olive oil

ol-iv oyl

Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…

1 tbsp butter

butt-err

Butter is a dairy product made from separating whole milk or cream into fat and…

1 small onion, thinly sliced

un-yun

Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

50g smoked bacon lardons

1 garlic clove, crushed

2 skin-on chicken breasts

1 tsp plain flour

50ml white wine

150ml double cream

½ tbsp Dijon mustard

½ small bunch of parsley, very finely chopped (optional)

par-slee

One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

mashed potato and steamed green veg, to serve

Heat half the oil and butter in a large non-stick frying pan. Add the onion and a pinch of salt and fry for 10-15 mins or until golden brown and caramelised. Add the bacon, turn up the heat and cook for 5 mins or until golden brown. Add the garlic and cook for 1 min more. Scrape the mixture into a bowl and set aside.
Heat the remaining oil and butter in the same pan over a medium-high heat. Season the chicken skin and fry, skin-side down, for 8-10 mins or until deep golden brown and crisp. Flip over and fry for 5 mins on the other side.
Add the onion and bacon mixture back to the pan. Stir through the flour and cook for 2 mins. Pour in the wine, bring to the boil and simmer for a few minutes.
Stir through the cream and mustard and simmer over a low heat, uncovered, for 5 mins with the chicken skin-side up. Season to taste. Scatter with parsley, if you like, and serve with mashed potatoes and greens.