- 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
- 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.
- Fry the chicken joints, until they start to colour. This may require three or four batches.
- Cut the bacon into fairly small cubes, and add them to the chicken, and brown them.
- Finally cook the onions until translucent. Add the mushrooms and fry for 1-2 minutes.
- 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.
- Cover and simmer for about 10 minuets. Until the chicken is tender and the mushrooms have cooked.
- Remove and discard the herbs.
- 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.