Chicken supreme
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
Showing items 1 to 3 of 6
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small onionthinly sliced
- 50g smoked bacon lardons
- 1 garlic clovecrushed
- 2 skin-on chicken breasts
- 1 tsp plain flour
- 50ml white wine
- 150ml double cream
- ½ tbsp Dijon mustard
- ½ small bunch of parsleyvery finely chopped (optional)
- mashed potatoand steamed green veg, to serve
Nutrition: Per serving
- kcal767
- fat64g
- saturates32g
- carbs7g
- sugars4glow
- fibre1g
- protein37g
- salt1.37g
Method
step 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.
step 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.
step 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.
step 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.
