Chicken supreme

Nutrition and extra info

Nutrition: Per serving

  • kcal767
  • fat64g
  • saturates32g
  • carbs7g
  • sugars4g
  • fibre1g
  • protein37g
  • salt1.37g
  • Ingredients
  • Method
  • Ingredients

  • 1 tbsp olive oil

    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



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

  • 1 small onion, thinly sliced



    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)



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

  • mashed potato and steamed green veg, to serve
  • Method

    1. 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.

    2. 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.

    3. 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.

    4. 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.

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