Chicken, Bacon and Garlic Skillet
One skillet. Bacon fat, brown butter, crispy potatoes, charred broccolini.
One skillet, no water, no faff. Bacon renders, garlic perfumes the fat, cubed baby potatoes roast with thyme, chicken cooks alongside in brown butter, broccolini goes in halfway to char at the edges, and a splash of white wine vinegar cuts through the lot.
Nutrition · per serving
Method
- 1
Oven on
Heat oven to 180°C fan. Use an ovenproof skillet.
0 - 2
Bacon
Fry 40g bacon in a dry skillet over medium heat until crisp. Chop if you like, but leave everything in the pan — fat and all.
- 3
Potatoes
Add 200g cubed baby potatoes, 4–5 crushed garlic cloves and 2 thyme sprigs to the bacon fat. Season with salt. Fry 6–8 min, tossing, until golden.
- 4
Chicken
Push potatoes and garlic aside. Add 20g butter and sear 150g chicken breast 2 min per side. Baste with the foaming butter.
- 5
Into the oven
Transfer the whole skillet to the oven. Roast 5–6 min.
- 6
Broccolini in
Add 80g broccolini to the pan, toss in the fat, season. Roast another 5–6 min until chicken is 74°C internal, potatoes tender, broccolini charred at the tips.
- 7
Finish in the pan
Pull the pan out of the oven. Drop in the remaining 10g butter and the 5ml white wine vinegar straight over the chicken, potatoes, broccolini and bacon — swirl the pan so the butter melts into the juices and everything gets coated. Let it rest in the pan 2 min. Taste, adjust with salt, pepper, another drop of vinegar if it needs lift, or a splash of water to loosen. Serve straight from the skillet.