1-2tbs olive oil & 1tsp butter
1 pack pancecetta
1large handful parsley chopped
1large white onion chopped
3 -4 finely minced garlic cloves
200g mushrooms ( button or portabello ) chopped
2-3 fresh thyme sprigs
1 whole chicken Quartered or 4 chicken on bone quarters
1/2 -3/4 bottle Sauvignon Blanc ( or Chardonnay)
250ml double cream
a bay leaf
salt pepper
heat the oil in a heavy bottomed pan and fry the lardons til crispy - remove and drain on kitchen roll. Spoon out some of the bacon fat from the pan throw in the butter then season and brown the chicken pieces all over . then remove to a plate. Add the sliced onion and garlic to the pan fry til translucent and finally add the mushrooms moving them quickly to colour. Pop the chicken and lardons back into the pan and pour in the wine add the bay leaf And the thyme and bring to boil, then turn right down replace lid and simmer for around 45 mins. Add the double cream whisk it into the sauce allow to bubble and thicken slightly for 10 mins then serve sprinkled with handfuls of parsley and crusty french baguette.
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