Written by Jeanette Smith 17th May 2020
It’s not a difficult dish to make but it is a little time consuming. However, it’s well worth it if you fancy something different and a little posh!
I don’t like cream, so this is made without. There’s so many recipes out there for this dinner, and the majority of them have cream in, so I’ve adapted it to suite myself 😁
So, if you’re not a cream fan, or you’re on a healthy diet, this dinner is for you.
- 6 mushrooms, chopped
- 1 red onion, quartered and sliced
- 6 rashers smoked streaky bacon
- 2 tablespoons plain flour
- Salt and pepper to taste
- 2 chicken oxo
- 1 veg oxo
- Tablespoon mixed herbs
- 3 cloves garlic, crushed
- 8 chicken fillets (or if you’re on a budget you can slice 4 fillets in half, that’s what I did here)
- 150 ml dry white wine
- Olive oil
Chop your veg (except the garlic).
On a separate board, chop the bacon, and halve the chicken, if you’re doing this.
In a bowl, mix the flour, salt, pepper and herbs.
In a large pan, (preferably one you can transfer from hob to oven), heat a little oil.
Add the bacon and fry until cooked.
Add in the chopped mushrooms and onion and continue frying until softened.
Remove from the pan. Add a little more oil to the pan. Dip the chicken pieces into the flour mix, making sure they’re well coated.
Add into the pan and fry on both sides until golden.
Once all pieces are sealed and golden, remove from the pan so you can make the sauce.
For the sauce
Dissolve the oxo’s in 250ml boiling water.
Add a little oil or butter the the pan, then add in the crushed garlic. Stir, then add a little of the remaining flour mix, stirring well.
Slowly add your stock, stirring constantly to avoid it going lumpy.
Add in the wine and bring to the boil while still stirring.
Once it has boiled and thickened a little, turn off the heat. If it’s too thick, you can add a little more water. It will thicken more in the oven.
Put the chicken back into the pan with the sauce and add the bacon and veg back in too.
Sprinkle with a little parsley if desired.
Put the lid on and put in the oven on 180°/gas 4 for approximately 30 minutes.
Serve with mashed potatoes and your choice of vegetables.