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
- Heat oil, cook bacon and set aside.
- Season the chicken with salt and pepper. Using the same pan, sear the chicken on both sides and put to one side.
- In more oil, cook the onion, garlic, herbs and cook until soft. Add the white wine and turn up the heat.
- Reduce, add stock, mustard and bay leaves.
- 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).
- Serve with pasta/mash/rice/vegetables/bread – you name it, it works!