Quick and easy to do from Mary Berry. I did in slow cooker for 5 hours.
8 chicken
thighs or use chicken tenders
salt and pepper to season
1 tsp sunflower oil
8 strips smoked streaky bacon
diced
1 large onion finely diced
½ tsp minced garlic
200 g (7 oz) mushrooms sliced
½ tsp ground black pepper
1 tsp dried thyme or mixed herbs
2 bay leaves
120 ml (½ cup) dry white wine
120 ml (½ cup) hot chicken stock
from a stock cube
250 g (1 cup) full fat creme
fraiche or sour cream
1 tsp xanthan gum or 2 tsp
cornflour diluted in a little cold water
1.
Season the chicken thighs with a few turns of the
salt and pepper mill. Heat the oil in a skillet until simmering then brown the
chicken over high heat, turning once. Set aside and drain any oil from the pan.
2.
Pan fry the bacon over medium heat until it starts
to render its fat.
3.
Add the onions and garlic and cook, stirring, for
five minutes until the onions soften and bacon starts getting crispy at the
edges.
4.
Add the mushrooms, salt, pepper and dried herbs and
cook, stirring, until the mushrooms are browned.
5.
Stir in the white wine, chicken stock and bay
leaves. Add the chicken thighs. Bring to a low simmer, cover and cook in the
oven for 20 minutes. Take the lid off and continue to cook for a further 10
minutes.
6.
Stir in the creme fraiche and sprinkle with xanthan
gum (or stir in a little diluted cornflour) if the sauce needs thickening.
Simmer for a minute or so.
