Categories: November

Ingredients

• 1 tbsp vegetable oil
• 15g butter
• 2 chicken breasts, skin on
• 1 onion, finely chopped
• 4 streaky bacon rashers, chopped
• 1 1/2 tsp plain flour
• 150ml hot chicken stock
• juice of 1 orange
• 100g frozen peas
• small handful chopped fresh flatleaf parsley

Directions

1. Preheat the oven to 200˚C/fan 180˚C/gas 6.

2. Heat the oil and butter in a large frying pan over a medium heat. Add the chicken skin-side down and cook for 5 minutes until golden. Transfer to a baking sheet, skin-side up, and roast for 10-15 minutes until golden and cooked through.

3. Meanwhile, return the frying pan to the heat, add the chopped onion and fry for 5 minutes. Add the chopped bacon and fry for 2 minutes or until crisp. Add the flour and cook, stirring, for 1 minute. Gradually add the stock and orange juice and cook, stirring, for 2 minutes until thickened. Stir in the peas and cook for 2-3 minutes, then stir in the parsley. Season to taste.

4. Add the cooked chicken to the pan, turning to coat in the sauce. Serve on top of some mashed parsnip, with the sauce spooned over.

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