Quick Skillet Chicken with Bacon

By Leite's Culinaria

Ingredients

1 tablespoon olive oil
8 slices smoked streaky bacon (roughly chopped)
8 boneless skinless chicken thighs
Sea salt and freshly ground black pepper
2 tablespoons (1 ounce) unsalted butter
4 garlic cloves (thinly sliced)
Scant 2/3 cup white wine
2 teaspoons Dijon mustard
2 teaspoons honey
2 tablespoons capers (drained)
5 dashes of hot sauce (or more if desired)
Handful of fresh flat-leaf parsley (chopped)
9 ounces broccolini

Prep Time10mins
Cook Time30mins
Servings4

Instructions

In a large skillet over medium heat, warm the oil. Add the bacon and fry until golden and crisp, 5 to 10 minutes. Use a slotted spoon to scoop out the bacon and transfer it to a paper towel-lined plate, leaving the fat in the skillet.

Season the chicken with salt and pepper and fry in the same skillet over medium-high heat until cooked through to an internal temperature of 165°F (74°C), 3 to 4 minutes per side.

Return the bacon to the skillet and add the butter and garlic. Once the butter has melted, add the wine, mustard, honey, capers, hot sauce, and half of the parsley and let reduce to a thickened sauce, 2 to 4 minutes. Season with salt and pepper.

Meanwhile, bring a large pot of water to a boil over high heat. Toss in the broccolini and blanch for 2 to 3 minutes, then drain.

Serve the chicken with the broccolini, scattered with the remaining parsley.