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Ingredients
- 1 tbsp olive oil
- 8 rashers of smoked streaky bacon roughly chopped
- 8 Skinless chicken thigh fillets cut into strips
- Sea salt and freshly ground black pepper
- 30 g butter
- 4 garlic cloves thinly sliced
- 150 ml white wine
- 2 tsp Dijon mustard
- 2 tsp honey
- 2 tbsp capers
- 5 Dashes of hot sauce or to taste
- Handful of flat-leaf parsley leaves picked
- 250 g tenderstem broccoli
Ingredients
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Instructions
- Heat the oil in a sauté pan and fry the bacon until golden and crisp. Scoop out with a slotted spoon, leaving the fat in the pan. Season the chicken with salt and pepper and fry in the same pan over a medium-high heat for 3-4 minutes on each side until just cooked through.
- Return the bacon to the pan and add the butter and garlic. Cook for a minute then, once the butter has melted, add the wine, mustard, honey, capers, hot sauce and half the parsley, and let it reduce to a thickened sauce, about 2-3 minutes. Season with salt and pepper.
- Meanwhile, blanch the tenderstem broccoli in boiling water for 2-3 minutes, drain.
- Serve the chicken with the broccoli, scattered with the remaining parsley.
Recipe Notes
TOP TIPS
Substitute the chicken thighs for strips of pheasant breast.
You can serve with different veggies - roasted Brussel sprouts or kale would go well and also rice, cous cous or mashed potato.
Recipe by Donal Skehan from Everyday Cook
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