8 pieces Free Range Corn Fed Chicken (can be a mixture of thighs and drumsticks)
3 tablespoons butter
1 medium onion, chopped
4 slices good bacon, chopped (middle or streaky)
1/3 cup verjuice
1/3 cup cream
Handful chopped parsley

Fry Chicken in the butter on all sides until golden brown. Remove from pan and set aside. Add onion and bacon into same pan and cook on high heat, until onions transluscent and bacon golden.

Return Chicken to pan, cover with baking paper, reduce the heat to medium and cook for 10 minutes, turning halfway through.

Warm, then add the Verjuice and increase the heat slightly and allow to reduce by approximately a third. Warm, then add the cream. Lower heat, cover and allow to (just) simmer for approximately 30 minutes and then add the chopped parsley. Season with salt and pepper to taste.

Serve with your favourite rice.