Chicken Easy Main

Roast chicken with peas and bacon

Name: Roast chicken with peas and bacon
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2
Ingredients: 1 tablespoon vegetable oil; 15g butter; 2 chicken breast fillets, skin on; 1 onion, finely chopped; 4 bacon rashers, rind removed, chopped; 1 tablespoon plain flour; 150ml chicken stock; Juice of 1 orange; 100g frozen peas, defrosted; 2 tablespoons chopped flat-leaf parsley; Mashed parsnip, to serve

Rate now

25m

20m

Jump to recipe

Golden chicken breasts served with a side of meaty peas and mashed parsnip makes a hearty winter meal.

1 tablespoon vegetable oil
15g butter
2 chicken breast fillets, skin on
1 onion, finely chopped
4 bacon rashers, rind removed, chopped
1 tablespoon plain flour
150ml chicken stock
Juice of 1 orange
100g frozen peas, defrosted
2 tablespoons chopped flat-leaf parsley
Mashed parsnip, to serve

Method

1.

Preheat oven to 200°C. Heat oil and butter in a large frypan over medium heat, add chicken skin-side down and cook for 2-3 minutes until golden. Transfer to a baking tray (skin-side up) and roast for 10-15 minutes.
2.

Meanwhile, return pan to heat, add onion and fry for 1 minute. Add bacon and fry for 2 minutes until onion is golden and bacon crisp. Add flour and cook, stirring, for 1 minute. Add stock and juice and cook, stirring, for 1-2 minutes until thickened. Season, add peas and heat 1 further minute, then stir through parsley. Return chicken to pan to coat in sauce. Serve on mashed parsnip. Spoon over remaining sauce.