1 tbsp Groundnut Oil
4 lean Smoked Back Bacon rashers, chopped and rind removed
6 skinless Chicken Breast fillets
700g/1lb 9oz New Potatoes, thickly sliced
250g/9oz Asparagus Spears, trimmed and diagonally sliced (keep tips whole)
225ml/8fl oz dry fruity Cider (or ½ a can)
1 tbsp Cornflour, blended with a little water
200ml Crème Fraiche
2 tbsp chopped flat leaf Parsley
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).
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 6-8 minutes or microwave in a covered dish with 2 tbsp water for 4-5 minutes.
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.
Stir in the drained vegetables and sprinkle with chopped parsley before serving.