Roast chicken with peas and bacon
(from Elyce123’s recipe box)
Source: delicious. November 2004
Prep time: 10 minutes
Cook time: 20 minutes
Serves 2 people
Categories: November
Ingredients
- 1 tbsp vegetable oil
- 15g butter
- 2 chicken breasts, skin on
- 1 onion, finely chopped
- 4 streaky bacon rashers, chopped
- 1 1/2 tsp plain flour
- 150ml hot chicken stock
- juice of 1 orange
- 100g frozen peas
- small handful chopped fresh flatleaf parsley
Directions
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Preheat the oven to 200˚C/fan 180˚C/gas 6.
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Heat the oil and butter in a large frying pan over a medium heat. Add the chicken skin-side down and cook for 5 minutes until golden. Transfer to a baking sheet, skin-side up, and roast for 10-15 minutes until golden and cooked through.
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Meanwhile, return the frying pan to the heat, add the chopped onion and fry for 5 minutes. Add the chopped bacon and fry for 2 minutes or until crisp. Add the flour and cook, stirring, for 1 minute. Gradually add the stock and orange juice and cook, stirring, for 2 minutes until thickened. Stir in the peas and cook for 2-3 minutes, then stir in the parsley. Season to taste.
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Add the cooked chicken to the pan, turning to coat in the sauce. Serve on top of some mashed parsnip, with the sauce spooned over.