Ingredients
500g chicken (breast or boned thighs) cut into bite sized pieces
2 slices of streaky bacon
250g mushrooms
olive oil
40g butter
lemon juice
2 shallots (or 1 small onion)
100 ml dry white wine
100 ml chicken stock
2 tbsp creme fraiche
1 tsp cornflour
Method
Heat 1 tbsp olive oil and 40g butter in a casserole pan then add the chicken - stir to brown on all sides.
Dice the mushrooms and sprinkle with a little lemon juice. Finely chop the shallots.
Cut the bacon into small pieces and fry gently in a tbsp of olive oil. Remove from the pan and set aside.
Add another tbsp of oil to the frying pan, add the shallots and mushrooms and cook until all the liquid has evaporated. Season to taste with salt and pepper.
Add the bacon, mushroom and shallots to the chicken. Add the white wine and chicken stock, cover and cook over a medium heat for 20 minutes.
Add the cream fraiche and bring back to a simmer adjusting the seasoning to taste. Thicken with a little diluted cornflour to taste.