Recipes that rely on ingredients that can easily be found in your cupboards are always winners in my book; this quick pan-fried chicken recipe is made all the more delicious by using staples like mustard, honey and capers for a punchy sauce. Serve with rice, couscous or just lightly dressed salad leaves
Ingredients (US & METRIC):
1 tbsp olive oil
8 rashers of smoked streaky
bacon, roughly chopped
8 skinless chicken thigh fillets
30g (1 oz) butter
4 garlic cloves, thinly sliced
150ml (scant ½ cup) white wine
2 tsp Dijon mustard
2 tsp honey
2 tbsp capers
5 dashes of hot sauce, or to taste
Handful of flat-leaf parsley
250g (9 oz) tenderstem broccoli
Sea salt and freshly ground
1. Heat the oil in a sauté pan (skillet) and fry the bacon until golden and crisp. Scoop out with a slotted spoon, leaving the fat in the pan. Season the chicken with salt and pepper and fry in the same pan over a medium-high heat for 3-4 minutes on each side until just cooked through.
2. Return the bacon to the pan and add the butter and garlic. Cook for a minute then, once the butter has melted, add the wine, mustard, honey, capers, hot sauce and half of the parsley and let it reduce to a thickened sauce, about 2-3 minutes. Season with salt and pepper.
3. Meanwhile, blanch the tenderstem in boiling water for 2-3 minutes, drain.
4. Serve the chicken with the broccoli, scattered with the remaining parsley.
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