Season the chicken pieces with salt and pepper.
Heat the olive oil in a large pan over medium-high heat. Add the chicken pieces and cook for about 5 minutes on each side, or until browned. Remove the chicken from the pan and set aside.
In the same pan, add the bacon and cook until crispy. Add the onion and garlic and sauté for about 2-3 minutes, or until softened.
Add the mushrooms and cook for another 2-3 minutes or until they start wilting.
Sprinkle the flour into the pan and stir well.
Cook for another minute or two.
Add the white wine, chicken broth, bay leaf, and thyme to the pan. Bring the mixture to a simmer, stirring constantly, until the sauce has thickened.
Put the chicken back into the pan, cover, and simmer for about 40 minutes, or until the chicken is cooked through and the sauce has thickened.
Remove the bay leaf and thyme sprig from the pan. Stir in the cream and heat through.
Season well with salt and pepper.
Serve with brown rice and a garden salad or vegetables of your liking.
Ingredients
Directions
Season the chicken pieces with salt and pepper.
Heat the olive oil in a large pan over medium-high heat. Add the chicken pieces and cook for about 5 minutes on each side, or until browned. Remove the chicken from the pan and set aside.
In the same pan, add the bacon and cook until crispy. Add the onion and garlic and sauté for about 2-3 minutes, or until softened.
Add the mushrooms and cook for another 2-3 minutes or until they start wilting.
Sprinkle the flour into the pan and stir well.
Cook for another minute or two.
Add the white wine, chicken broth, bay leaf, and thyme to the pan. Bring the mixture to a simmer, stirring constantly, until the sauce has thickened.
Put the chicken back into the pan, cover, and simmer for about 40 minutes, or until the chicken is cooked through and the sauce has thickened.
Remove the bay leaf and thyme sprig from the pan. Stir in the cream and heat through.
Season well with salt and pepper.
Serve with brown rice and a garden salad or vegetables of your liking.
