We know, we know. It’s supposed to be made with red wine and with the skin on and with all sorts of rustic bits and pieces in it, but as Mum says, “Who wants to eat pink chicken?” Unfortunately, the photo does make it look a little pink-ish, but it wasn’t like that in real life. It was delicious, and looked delicious too.
Fry a large onion until soft in butter and/or olive oil. In a separate pan, fry 6 rashers (snipped into pieces) of dry-cured, smoked bacon until crisp. Add to the onion. Now, brown 3 – 4 chicken breasts, cut into pieces, in the bacon pan. Season with salt and pepper as they colour, then add them to the onion pan. Finally, brown about 200g mushrooms in the other pan (use extra oil/butter as necessary) before adding them to the master-pan. Now, turn up the main pan to high, then add a third of a bottle of dry, white wine. Pop in a bay leaf and a bouquet garni, then put the lid on and simmer for 30 – 60 minutes. If you’re entertaining, stop at this point, and warm it up later. Ten minutes before serving, take the lid off the pan to reduce the sauce a little. Add a couple of tablespoons of double cream and allow to bubble before serving. Sprinkle with parsley.
The sauce with this is quite runny. If you want it thicker, dust your chicken in a tablespoon of flour before frying.