Creamy Chicken and Bacon Skillet

Instructions

1. Begin with a large pan and add the lardons to it, cold without oil. 
2. Allow to cook for 4-5 minutes until the fat has rendered and they are golden and crispy before removing from the pan and setting aside. 
3. Add a small amount of oil to the pan if needed and brown the chicken with a good pinch of coarse salt, once cooked through remove from the pan and set aside with the lardons. 
4. Saute the onions, once they start to become translucent add in the chili and garlic and saute for another 2-3 minutes before adding the peppers with a sprinkle of coarse salt.  
5. Next, add the tomatoes and cook for 1-2 minutes, until they begin to soften, then add the stock,  and mustard to the pan and mix thoroughly. 
6. Once the sauce has come together, add the chicken and lardons back into the pan, allow the mixture to come to a boil, reduce the sauce to a simmer and cook for a further 10-12 minutes until the chicken is fully cooked through and the sauce has thickened. 
7. Serve with and enjoy with a sprinkle of fresh parsley.