1 tbsp groundnut oil
4 lean smoked back bacon rashers - chopped and rind removed
6 skinless chicken breasts - whole
700g new potatoes - thickly sliced
1 bunch asparagus (200g) - trimmed and diagonally sliced (keep tips whole)
250ml Farmhouse cider (or ½ a mini-flagon)
1 tbsp cornflour , blended with a little water to make a paste
280ml Helsett Farm Double Cream
2 tbsp parsley - chopped
Heat the oil in a large frying pan, then fry the bacon until golden.
Remove set aside, leaving the oil in the pan.
Add the chicken to the pan and lightly fry for 4-5 mins to brown on both sides.
Meanwhile, cook the potatoes in a pan of salted boiling water for 10 mins or until tender. Cook the asparagus in a steamer over the potatoes for 6-8 mins or simply boil with the potatoes for the last 6-8mins.
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 mins until the chicken is cooked through. Stir in the cornflour paste until lightly thickened.
Add the double cream and season. Stir in the drained vegetables and sprinkle with chopped parsley before serving.