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Chicken Supreme

Serves 2

  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 small onion , thinly sliced
  • 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)
  • mashed potato and steamed green veg, to serve
  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.