Recipe: Scarborough Fair Chicken

Oh my goodness, this recipe of Chelsea Winter’s is absolutely to die for. The first time I tried it my flatmates had cooked dinner for my boyfriend and I; as it was cooking we could just smell the delicious herbs and bacon and creaminess wafting down the hallway. The meal was a raging success, and we have made it quite a few times since. It’s quite a simple dish, but it needs to be served with something, such as pasta, potatoes or bread – as it is essentially just chicken in a cream sauce. Overall it is a pretty easy recipe to execute and definitely a crowd-pleaser. Alongside a green salad or something fresh, it is a dish sure to win many hearts!


  • 3 T oil
  • 150 – 200 g bacon, chopped
  • 1.5 kg chicken thighs (this is a must! I tried chicken breast once and it dried out SO quickly)
  • salt and pepper
  • 1 onion
  • 6 garlic
  • 1/3 c sage/rosemary/thyme
  • 1/2 c white wine (or lemon juice added at the end)
  • 1 c chicken stock
  • 2 t Dijon mustard
  • 2 bay leaves
  • 1.5 c cream


  1. Heat oil, cook bacon and set aside.
  2. Season the chicken with salt and pepper. Using the same pan, sear the chicken on both sides and put to one side.
  3. In more oil, cook the onion, garlic, herbs and cook until soft. Add the white wine and turn up the heat.
  4. Reduce, add stock, mustard and bay leaves.
  5. After a few minutes of infusion, add the bacon, chicken and cream and cook for a further fifteen minutes (just long enough that the chicken is cooked).
  6. Serve with pasta/mash/rice/vegetables/bread – you name it, it works!


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