Classic Chicken Supreme
Classic Chicken Supreme



  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 sliced onion
  • 50g chopped bacon
  • 1 crushed garlic clove
  • 2 skin-on chicken breasts
  • 1 tsp flour
  • 50ml dry white wine
  • 150ml heavy cream
  • ½ tbsp Dijon mustard
  • Small bunch of parsley, finely chopped
  • Mash and greens, to serve
  • Fry the onion in half the oil and butter for 10 mins, or until golden and slightly caramelised. Season, add the bacon, and cook for 5 mins more. Add the garlic and cook for another minute, then spoon into a bowl and set aside. Heat the remaining oil and butter, season the meat, and fry the chicken skin-side down for 8 mins before flipping over and frying for 5 mins on the other side.
  • Return the onion and bacon mixture to the pan and stir through the flour. Cook for about 2 mins, then pour in the wine and leave to simmer for a few minutes. Stir through the mustard and cream, and simmer for 5 mins with the chicken skin-side up. Season well, then scatter with parsley and serve with mashed potato and steamed greens. Classic!
40 mins
2 serving

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