chicken supreme

Chicken supreme

POULTRY MAIN DISH RECIPES

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Partake in this smooth chicken preeminent with squashed potato and steamed green veggies. It makes a simple midweek dinner for two

Cooking Ingredients

    • 1 tbsp olive oil
    • 1 tbsp margarine
    • 1 little onion, meagerly cut
    • 50g smoked bacon lardons
    • 1 garlic clove, squashed
    • 2 skin-on chicken bosoms
    • 1 tsp plain flour
    • 50ml white wine
    • 150ml twofold cream
    • ½ tbsp Dijon mustard
    • ½ little bundle of parsley, finely hacked (discretionary)
    • squashed potato and steamed green veg, to serve

Cooking Direction

    Technique
    Stage 1
    Heat a portion of the oil and margarine in a huge non-stick griddle. Add the onion and a spot of salt and broil for 10-15 mins or until brilliant brown and caramelized. Add the bacon, turn up the intensity and cook for 5 mins or until brilliant brown. Add the garlic and cook for 1 min more. Scratch the combination into a bowl and put away.

    Stage 2
    Heat the excess oil and spread in a similar skillet over a medium-high intensity. Season the chicken skin and broil, skin-side down, for 8-10 mins or until profound brilliant brown and fresh. Flip over and sear for 5 mins on the opposite side.

    Stage 3
    Add the onion and bacon combination back to the container. Mix through the flour and cook for 2 mins. Pour in the wine, bring to the bubble and stew for a couple of moments.

    Stage 4
    Mix through the cream and mustard and stew over a low intensity, revealed, for 5 mins with the chicken skin-side up. Season to taste. Disperse with parsley, on the off chance that you like, and present with pureed potatoes and greens.