8 boneless, skinless chicken thighs, cut into chunks
6 rashers streaky bacon, thinly sliced
50g butter
3 garlic cloves, grated
150ml white wine
2 tsp dijon mustard
2 tsp honey
3 dashes hot sauce, or to taste
1 tbsp capers, drained
100ml double cream
1 x 400g tin white beans, drained and rinsed
Sea salt and freshly ground black pepper
Handful of fresh parsley, chopped
1
Put the potatoes in a pan of cold salted water. Bring to the boil and simmer for 12-15 minutes until just tender.
2
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 over for 3–4 minutes on each side until just cooked through and the bacon crisping up.
3
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, cream, reduce this for about a minute or two until the cooked potatoes and beans get stirred through. Stir and let it reduce to a thickened sauce, about 2-3 minutes.
4
Season with salt and pepper before scattering with the parsley. Toss together and serve immediately.
Serves 4
Prep Time: 30 Minutes
