I must say I have to love the inspiration that comes from being excited about something. I have been working on a new project and I feel like I am open to all sorts of creative thoughts and being inspired by everything that I experience. This dish came from wanting to try the combination of herbs and cream, white wine, garlic and bacon naturally followed. It’s a super quick dish perfect for a weeknight dinner. Full points from both the 8 year olds and the 2 year olds. Happy cooking all xx
2 tbsp olive oil
1 kg chicken thighs
flour to dust
150 ml white wine
2 tbsp flour
300 ml thickened cream
300 ml chicken stock
2 tsp minced garlic
150 g good quality bacon, rind removed and diced
1 bunch dill, finely chopped
1 bunch chives finely chopped,
4 sprigs thyme
handful parsley, finely chopped
1 onion, finely diced
- Start by seasoning the chicken with salt and freshly ground pepper, and dust with flour (I usually do this by sticking it all into a bag and shaking it about)
- Heat the oil in a deep, wide saucepan and sauté the chicken in batches until lightly brown on both sides – remove from the and set aside
- Add the bacon to the pan, and stir until starting to crisp up.
- Add the onion to the pan and stir until softened, then add the garlic and stir until fragrant.
- Deglaze the pan with the wine and leave until reduced by half.
- Add the flour to the pan and mix well to combine.
- Add the cream and stock to the pan, mix well, then add the chicken back into the pan.
- Add the thyme sprigs to the pan.
- Bring to the boil – then Lower the heat, cover and simmer for 20-25 minutes or until the chicken is cooked.
- About 10 minutes before the chicken is done, stir in the rest of the herbs and mix well.
- Check seasoning
- Serve with white rice or crusty bread and salad.