Ingredients

6 chicken breasts,

4 rashers smoked bacon, chopped

1 tbs sunflower oil

750g new potatoes, halved

250g fine green beans, trimmed

250ml dry cider

1 tbsp cornflour

250ml crème fraiche

2 tbsp parsley, chopped

Method

Heat the oil in a large frying pan and fry the bacon for 4-5 minutes until golden brown.

Remove and set aside.

Now add the chicken to the pan and lightly brown.

Pour the cider over the chicken, bring to the boil then reduce to a simmer.

Return the bacon to the pan and simmer for 10-15 minutes until the chicken is tender.

Add a little water to the cornflour and add to the pan to thicken the sauce.

Remove from the heat and stir in the the crème fraiche.

Sprinkle with chopped parsley.

Serve with new potatoes and fine green beans.

Cooks Comments and Tips

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