45 minutes
Indulge in a decadent plate of Creamy Bacon and Onion Chicken Delight, perfectly paired with fluffy mashed potatoes and your favorite steamed green vegetables. This dish is a perfect choice for a comforting and satisfying midweek dinner for two.
Olive Oil, divided
tablespoons
Unsalted Butter, divided
tablespoons
Onion, thinly sliced
each
Smoked Bacon Lardons
0 oz
Garlic Clove, crushed
each
Chicken Breasts, skin-on
each
Plain Flour
teaspoons
0.25 fluid ounces
0.25 fluid ounces
tablespoons
Flat Leaf Parsley, very finely chopped (optional)
bunch
1. Browning the Aromatics
In a large non-stick frying pan, melt half the olive oil and butter over medium heat. Add the sliced onion with a pinch of salt. Saute for 10-15 minutes until the onion is golden brown and caramelized. Incorporate the smoked bacon lardons, increasing the heat slightly, and cook for another 5 minutes until golden brown. Add the crushed garlic and cook for an additional minute. Transfer the onion and bacon mixture to a bowl and set aside.
2. Cooking the Chicken
Using the same pan, heat the remaining olive oil and butter over medium-high heat. Season the chicken breasts' skin and place them in the pan skin-side down. Fry for 8-10 minutes until the skin is deep golden brown and crisp. Turn the chicken breasts over and cook for another 5 minutes on the other side to ensure they are cooked through.
3. Creating the Supreme Sauce
Add the onion and bacon mixture back into the pan with the chicken. Sprinkle in the flour and stir well, cooking for 2 minutes. Pour in the white wine, allowing it to boil and reduce slightly for a few minutes. Stir in the double cream and Dijon mustard. Let the sauce simmer over low heat, uncovered, for 5 minutes with the chicken skin-side up. Adjust seasoning with salt and pepper to taste. If desired, garnish with finely chopped parsley before serving.
Begin with high-quality, pasture-raised chicken for the best flavor and texture. Similarly, opt for thick-cut, artisanal bacon that will render beautifully and add a smoky depth to your dish.
Pat your chicken breasts dry with paper towels before seasoning. Season generously with kosher salt and freshly ground black pepper, and consider adding a touch of smoked paprika or garlic powder for additional layers of flavor.
Return the chicken to the sauce to finish cooking, add the bacon back in at the end, and adjust seasoning, possibly with lemon juice or fresh herbs.
Slowly render the bacon over medium-low heat to achieve a perfect balance of crisp edges and tender fat, which will also produce clear, flavorful bacon fat for cooking.
Deglaze the pan with white wine or chicken broth after the onions are caramelized, scraping up the fond for an enriched sauce.
Comments (0)