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Donal Skehan
Store Cupboard Chicken | DonalSkehan.com
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Store Cupboard Chicken

November 02

There’s nothing like using up the dry pantry ingredients! This tasty Store Cupboard Chicken pulls together the simplest of ingredients to make an ideal supper!

  • serves Serves 4
  • time 30 mins

Method

  1. 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. 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. 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. 4. Season with salt and pepper before scattering with the parsley. Toss together and serve immediately.

Ingredients

250g baby new potatoes, halved

1 tbsp olive oil

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