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Chicken with prune and bacon


Chicken with prune and bacon is a great combination of flavours for the perfect dinner party recipe. It is a one pan dish with a cracking sauce. Your guests will love this dish and you will be able to chill out and enjoy the evening as most of the work is done well before the guests arrive, and in my opinion that makes for a great dinner party dish.



Serves 4

2 rashers smoked bacon 1-2 tbsp olive oil
4 x 160g chicken breasts 1 tsp sea salt

1⁄2 tsp black pepper, freshly milled 6 shallots, peeled
1 tbsp rosemary
1 tbsp thyme

2 tbsp Dijon mustard 150g Prunes
1 tbsp tarragon
50ml brandy

285ml double cream
1 tbsp Worcestershire sauce

Slice the bacon into strips, then add a splash of olive oil to a hot pan. Add the bacon and cook until golden and crispy.
Score the chicken breasts and season with a little salt and pepper.
Place the chicken into the pan, seasoned side down, and cook until golden brown. Slice the shallots and add to the pan along with the chopped rosemary and thyme. Spoon in the Dijon mustard before scattering in the prunes whole.

Carefully add the brandy. You can do one of two things here:

 • light the brandy and burn off the alcohol.
• boil off the brandy for a couple of minutes.

If you are lighting the brandy, be careful and stand back as it burns, then use a pan lid to put it out.
Pour in the double cream and stir together to make a delicious indulgent sauce. Simmer for 5 minutes until the chicken is cooked and season with a few dashes of Worcestershire sauce.

Serve this dish with the same wine you made the sauce with such as a chilled Chablis or a Sancerre if you want to push the boat out.


Recipe by Peter Sidwell

Chicken with Prune and Bacon

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