Store Cupboard Chicken
Ingredients
- 375 g baby potatoes or new potatoes
- 1½ tbsp olive oil
- 12 boneless, skinless chicken thighs
- 9 streaky bacon
- 75 g butter
- 5 cloves garlic
- 225 ml white wine
- 3 tsp Dijon mustard
- 3 tsp honey
- 1½ tsp hot sauce or to taste
- 1½ tbsp capers drained
- 150 ml double cream
- 600 g tinned cannellini beans drained and rinsed
- sea salt
- ground black pepper
- 1 good handful fresh parsley chopped
Equipment
Saucepan
Colander
Shallow casserole
Wooden spoon
Chopping board
Chopping knife
Microplane
Instructions
- Slice the baby potatoes in half.
- Put the potatoes in a pan of cold salted water. Bring to the boil and simmer for 12-15 minutes until just tender.
- Cut the chicken into chunks and thinly slice the bacon. Grate the garlic.
- 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.
- Add the butter and garlic directly to the pan and cook for an additional minute. Once melted, add the wine and reduce a little.
- Stir through the mustard, honey, hot sauce, capers and cream. Reduce this for about a minute or two.
- Stir the cooked potatoes and beans through. Let it reduce to a thickened sauce, about 2-3 minutes.
- Serve immediately, scattered with the parsley.
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!
You may need to cook this recipe in batches if you don’t have a big enough dish.
Nutrition
Calories: 679kcal