Chicken au Chardonnay

Had this with jacket potatoes, peas, cauliflower and ribbon carrots (cooked in butter and honey). Very nice but I did thicken the sauce with some white sauce granules as it was too runny, I cooked it in a covered casserole in the oven for 45 minutes before adding the cream and returning without the lid for the last 10 minutes.

1 tbsp olive oil

1 onions, finely chopped

4-5 strips of bacon/pancetta, chopped

2 garlic cloves, thinly sliced

4 chicken breasts cut into pieces

400 g mushrooms, whole or halved

500 m/2/3 of a bottle Chardonnay

250 ml/1 cup double/whipping cream
salt & pepper to taste
handful flat leaf chopped parsley

1. Cook bacon or pancetta in a tablespoon of olive oil. Skip oil if bacon is too fatty. Remove the bacon to a paper towel-lined plate

2. Salt and pepper the chicken pieces and brown them in bacon fat over medium-high heat. Remove to a paper towel-lined plate.

3. Cook chopped onion over low heat for 5-7 minutes, add garlic when the onion is tender and translucent and cook for 1 minute longer. Remove cooked onion and garlic to the same plate as chicken and bacon.

4. Add mushrooms to the pan and brown them for 3-5 minutes over medium-high heat.

5. Return chicken, onion, garlic and bacon to the pan, pour wine all over, bring to a boil, then lower the heat to low and simmer for 40 minutes.

6.    Add cream and simmer for 10 minutes longer.

7.    Sprinkle with chopped parsley before serving.

Recipe from: Julia Frey of Vikalinka