• 1 tablespoon oil
  • 1 oz. (25g) butter
  • 2kg / 4.5lb of Chicken – in about 8 pieces.
  • ½ bottle of white wine
  • ½ pint (250ml) of cream
  • ½ pint (250l) stock
  • 1 dessert spoon butter and 1 dessert spoon plain flour, combined in a paste
  • 8 oz. (225g) bacon cubed
  • 4 onions
  • 2 cloves garlic, crushed
  • 4-5 sprigs fresh tarragon, or 1 tablespoons dried
  • 2 bay leaves
  • 8 oz. (225g) mushrooms
  • Salt and pepper
  • Parsley to garnish


  1. Add the butter and oil in a cooking pot large enough for the joints to be arranged in one layer and completely covered with liquid later.
  2. Fry the chicken joints, until they start to colour. This may require three or four batches.
  3. Cut the bacon into fairly small cubes, and add them to the chicken, and brown them.
  4. Finally cook the onions until translucent. Add the mushrooms and fry for 1-2 minutes.
  5. Add the garlic and thyme to the chicken pieces, season with pepper and a little salt, and a 2 bay leaves. Pour in the wine, cream, and stock, bring to the boil, then turn the heat down.
  6. Cover and simmer for about 10 minuets. Until the chicken is tender and the mushrooms have cooked.
  7. Remove and discard the herbs.
  8. Finally, add the butter and flour paste. Whisk all the time until the sauce has thickened.

Serve the chicken with the sauce poured over, plus parsley to garnish.