EASY Spicy Pantry Chicken

Recipes that rely on ingredients that can easily be found in your cupboards are always winners in my book; this quick panfried chicken recipe is made all the more delicious by using staples like mustard, honey and capers for a punchy sauce. Serve with rice, couscous or just lightly dressed salad leaves Serves: 4 Ingredients (US METRIC): 1 tbsp olive oil 8 rashers of smoked streaky bacon, roughly chopped 8 skinless chicken thigh fillets 30g (1 oz) butter 4 garlic cloves, thinly sliced 150ml (scant cup) white wine 2 tsp Dijon mustard 2 tsp honey 2 tbsp capers 5 dashes of hot sauce, or to taste Handful of flatleaf parsley 250g (9 oz) tenderstem broccoli Sea salt and freshly ground black pepper 1. Heat the oil in a sauté pan (skillet) and fry the bacon until golden and crisp. Scoop out with a slotted spoon, leaving the fat in the pan. Season the chicken with salt and pepper and fry in the same pan over a mediumhigh heat for 34 minutes on each side until just cooked through. 2. Return the bacon to the