Creamy French-style chicken with bacon
Add this creamy chicken recipe to your weekly dinner menu. It’s a comforting dish, ideal for the colder months.
- 1 1/2 tbs olive oil
- 6 Coles RSPCA Approved Australian Chicken Thigh Fillets, halved
- 2 celery sticks, thinly sliced
- 2 bacon rashers, chopped
- 4 shallots, halved
- 150g cup mushrooms, thinly sliced
- 2 garlic cloves, crushed
- 2 tbs plain flour
- 1 3/4 cups (435ml) chicken stock
- 1 bunch Dutch carrots, trimmed, peeled
- 3 thyme sprigs
- 1/2 cup (125ml) thickened cream
Heat 2 tsp of the oil in a large heavy-based saucepan over medium heat. Add the chicken and cook, turning, for 5 mins or until golden brown all over. Transfer to a plate.
Heat the remaining oil in the pan. Add the celery, bacon and shallot. Cook, stirring occasionally, for 5 mins or until shallot softens. Add the mushroom and garlic and cook, stirring, for 3-4 mins or until the mushroom is golden brown.
Add the flour to the mushroom mixture. Cook, stirring, for 2 mins or until combined. Gradually add stock, gently stirring to combine. Add the carrots and thyme. Bring to the boil. Reduce heat to low. Cover and cook for 10 mins. Return chicken to the pan. Cook, covered, for 10 mins.
Add the cream and stir to combine. Cook, uncovered, for 5 mins or until the chicken is cooked through and the carrots are tender. Season to serve.