Method
Prep:15min  ›  Cook:30min  ›  Ready in:45min 

1. Preheat the oven to 200 C / Gas 6.
2. Cover chicken breast fillets with plastic roll, or put in a bag, like a small freezer bag, and hit it with the bottom of a saucepan to flatten out a bit. Evenly scatter rosemary over the chicken. Wrap chicken with bacon. Splash with olive oil, salt and pepper.
3. Get a griddle pan on medium heat and give it a few minutes. Place the chicken in. Cook for 7 minutes on one side then turn over and cook on other side for roughly the same time.
4. Meanwhile, make the onion gravy. Put a saucepan on low-medium heat and add a good glug of olive oil. Throw red onions in and cover saucepan. Wash and slice mushrooms and put those in with the onions. Cover and cook for 10 minutes.
5. When onions start to caramelise add a splash of red wine and allow to cook off for 5 minutes. Stir in the plain flour. Crumble a chicken stock cube in and add the water. Continue cooking until you achieve the consistency you're looking for. I usually sieve the gravy when I've got the right consistency.
6. When you've grilled the chicken for around 15 minutes place into the oven for a further 8-10 minutes.
7. To cook the asparagus - splash with olive oil, salt and pepper. Put a griddle pan on really high heat and add the asparagus. Cook for 3 to 5 minutes.
8. Serve all together.