Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon vegetable oil
  • 15g butter
  • 2 chicken breast fillets, skin on
  • 1 onion, finely chopped
  • 4 bacon rashers, rind removed, chopped
  • 1 tablespoon plain flour
  • 150ml chicken stock
  • Juice of 1 orange
  • 100g frozen peas, defrosted
  • 2 tablespoons chopped flat-leaf parsley
  • Mashed parsnip, to serve

Instruction

  • Preheat oven to 200°C. Heat oil and butter in a large frypan over medium heat, add chicken skin-side down and cook for 2-3 minutes until golden. Transfer to a baking tray (skin-side up) and roast for 10-15 minutes.
  • Meanwhile, return pan to heat, add onion and fry for 1 minute. Add bacon and fry for 2 minutes until onion is golden and bacon crisp. Add flour and cook, stirring, for 1 minute. Add stock and juice and cook, stirring, for 1-2 minutes until thickened. Season, add peas and heat 1 further minute, then stir through parsley. Return chicken to pan to coat in sauce. Serve on mashed parsnip. Spoon over remaining sauce.