Cornish Food Market

Creamy Chicken with Asparagus and New Potatoes

Method

Makes 6 servings.

1. Heat the oil in a large frying pan then fry the bacon for 5 minutes on a medium heat until golden. Remove with a slotted spoon and set aside. Add the chicken to the pan then lightly fry for 4-5 minutes to brown on both sides (you may need to brown the chicken in two batches if your pan is not large
enough).
2. Meanwhile, cook the potatoes in a pan of salted boiling water for 10 minutes or until tender. Cook the asparagus in a steamer over the potatoes for 2-6 minutes, until tender but still crisp. Alternatively, microwave in a covered dish with 2 tbsp water for about 3-5 minutes, stirring once.
3. Pour the cider over the chicken, bring to the boil then reduce heat. Put the bacon back in the pan and simmer for 10-15 minutes until the chicken is cooked through.
4. Stir in the corn flour paste until lightly thickened then add the cream and season. Finally, stir in the drained vegetables and sprinkle with chopped parsley before serving.

Ingredients

1 tbsp groundnut oil
4 dry cure Cornish smoked back bacon rashers, chopped and rind removed
6 chicken fillets
700g Cornish new potatoes, thickly sliced
250g Cornish asparagus spears, trimmed and diagonally sliced (keep tips whole)
225ml dry cider
1 tbsp corn flour, blended with a little water
250ml single cream
2 tbsp flat leaf parsley, chopped
Sea salt and freshly milled pepper, to taste