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  1. 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.
  2. 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.
  3. Meanwhile, blanch the tenderstem broccoli in boiling water for 2-3 minutes, drain.
  4. Serve the chicken with the broccoli, scattered with the remaining parsley.
Recipe Notes


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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