Chicken Supreme

• olive oil↗1 tbsp tbsp
• butter↗1 tbsp tbsp
• small onion1

  thinly sliced

• smoked bacon (lardons)↗50g g
• garlic clove↗1

  minced

• skin‑on chicken breasts↗2
• plain flour↗1 tsp tsp
• white wine↗50ml ml
• double cream↗150ml ml
• Dijon mustard↗½ tbsp ½ tbsp
• parsley↗½ small bunch of

  very finely chopped (optional)

• mashed potatoes

  and steamed green vegetables, for serving

Step-by-step instructions

1. 1

   Heat half the oil and butter in a large non‑stick skillet. Add the onion and a pinch of salt and sauté for 10‑15 minutes until golden‑brown and caramelised. Add the bacon, increase the heat and cook for 5 minutes until golden. Add the garlic and cook for another minute. Transfer the mixture to a bowl and set aside.

2. 2

   Heat the remaining oil and butter in the same pan over medium‑high heat. Season the chicken skin and sear skin‑side down for 8‑10 minutes until deep golden and crisp. Flip and cook another 5 minutes on the other side.

3. 3

   Return the onion‑bacon mixture to the pan. Add the flour, stir and cook for 2 minutes. Pour in the wine, bring to a boil and simmer for a few minutes.

4. 4

   Add the cream and mustard, stir and simmer uncovered over low heat for 5 minutes, keeping the chicken skin side up. Season to taste. If desired, sprinkle with parsley and serve with mashed potatoes and green vegetables.