Rich and creamy, this saucy chicken dish is loaded with bacon lardons, mushrooms and herbs.
Ingredients
Serves 4
- 30g Butter
- 2 tbsp olive oil
- 1 onion, finely diced
- 125g smoked bacon lardons
- 1 sprig of fresh thyme or one bay leaf (fresh if possible)
- 3-4 chicken fillets – diced into 2cm cubes
- 250g button or chestnut mushrooms, sliced
- 150ml chicken stock
- 1 x 200ml tub of sour cream
To serve
Basmati Ric
Method
1. Heat the butter and oil together in a saucepan over low heat.
2. When the butter starts to foam, add the onion, bacon, and thyme or bay leaf.
3. Cover the pan with a lid to keep all the flavour in and sweat for 10 minutes.
4. Add the chicken and mushrooms, increase the heat to medium and cook, uncovered, for 12 minutes, stirring occasionally.
5. Add the stock and cook for a further 5 minutes with the lid off.
6. Stir in the sour cream and bring to a simmer, then remove the thyme or bay and season to taste.
7. Serve with basmati rice.
