Chicken portions with bacon and mushrooms

This recipe produces a dish where the bacon and mushroom flavours strongly enhance that of the chicken.  Then the experience is finished off with a rich cream sauce.  A little rustic, perhaps, but the tastes are sophisticated and delicious.

Preparation Time             10  Mins

Cooking Time                   1  Hr

Elapsed Time                 70  Mins

Ingredients

For     6  portions

8 rashers          Bacon  - de-rinded and halved

110 gms          Butter

1                    Chicken  - roasting, jointed

10 cl               Cream  - single

60 gms            Flour

230 gms          Mushrooms  - sliced

                      Pepper  - freshly ground, black

                      Salt

10 cl               Wine  - dry white

Method

Moisten the base of a lightly-buttered shallow fireproof dish.  Sprinkle the chicken pieces lightly with salt and pepper.  Put them in the fireproof dish and scatter on a few mushroom slices.  Wrap the bacon pieces over the top.  Pour over the wine and sprinkle the remaining mushrooms over.   Add another light seasoning, then cover with foil and place in an oven at 200°C for 45 minutes.

Remove the foil.  Drain liquor into a small bowl and stir in the cream.  Make a stiff roux with the remaining buffer and the flour and whisk, a little at a time, into the pan liquors and cream.  Pour over the chicken nieces, re-cover with the foil and return to the oven at 150°C for 15 minutes.

Serve from the dish.

Wine recommendations

Conventional

          Côte Chalonnaise

Interesting

          Chinon blanc or rouge

          Riesling

          Ventoux

          Vouvray