2. Heat 60g butter in large pan, add peeled whole onions and diced bacon, cook until onions are light golden brown then remove from pan.
3. Add chicken pieces to pan a few at a time, allow to brown on all sides, remove and repeat with remaining chicken.
4. Add chopped mushrooms and crushed garlic to pan and saute gently until mushrooms are just wilted (if mushrooms can wilt - I thought it was just lettuce, but who knows!) Remove from pan.
5. Add remaining butter to pan with mushroomy-bacony juices. When butter has melted, add flour, stir until golden brown.
6. Remove pan from heat, add water, wine, crumbled stock cubes, salt, pepper and herbs, stir until combined.
7. Swat away errant daughter who is sneakily trying to eat chicken, bacon & mushroom mixture.
8. Return pan to heat, stir until sauce boils & thickens.
9. Put everything into a large ovenproof dish,. Cover & bake in a moderate oven for 45 minutes
Tips
You could use 2 whole 1kg chickens instead of the pieces, however this involves more chopping, and I am somewhat lazy, as well as not being a very good butcher...
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