Store Cupboard Chicken
Donal's Notes
There’s nothing like using up the dry pantry ingredients! This tasty Store Cupboard Chicken pulls together the simplest of ingredients to make an ideal supper!
Saucepan
Colander
Shallow casserole
Wooden spoon
Chopping board
Chopping knife
Microplane
Instructions
1
Slice the baby potatoes in half.
2
Put the potatoes in a pan of cold salted water. Bring to the boil and simmer for 12-15 minutes until just tender.
3
Cut the chicken into chunks and thinly slice the bacon. Grate the garlic.
4
Meanwhile, heat the oil in a sauté pan over a medium high heat. Season the chicken with salt and pepper. Fry the chicken with the bacon for 3–4 minutes on each side until the chicken is just cooked through and the bacon is crisping up.
5
Add the butter and garlic directly to the pan and cook for an additional minute. Once melted, add the wine and reduce a little.
6
Stir through the mustard, honey, hot sauce, capers and cream. Reduce this for about a minute or two.
7
Stir the cooked potatoes and beans through. Let it reduce to a thickened sauce, about 2-3 minutes.
8
Serve immediately, scattered with the parsley.
