chicken supreme

a very easy traditional chicken dish, with a tasty but light sauce

for 2

• knob of butter
• 1 tsp olive oil
• 2 chicken supremes *
  
• 50g smoked bacon lardons or roughly chopped smoked streaky bacon
• 1 medium onion, cut into 8ths
  
• 1 garlic cloves, crushed
• 100ml dry white wine
• 200ml double cream
• salt and freshly ground black pepper

         * supremes are the breast with skin on, bone in and first wing tip

1. Melt the butter with the oil in a large, lidded frying pan over a medium heat. Season the chicken all over and brown on both sides. Remove it from the pan and set aside.

2. Add the bacon and onions to the pan and cook gently for 10 minutes until soft, stirring occasionally. Stir in the garlic and cook for another 5 minutes.

3. Pour in the wine and let it bubble for a minute or so, then stir in the cream. Return the chicken to the pan, skin-side down, cover and cook for 10 minutes.

4. Turn the chicken over, half-cover the pan and cook for 5–10 minutes more, or until the breasts are cooked through and the sauce has reduced to the consistency of thick cream. Season and serve.