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
Ingredients
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

 

Method

1. 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)
2. 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
3. Add the bacon to the pan, and stir until starting to crisp up.
4. Add the onion to the pan and stir until softened, then add the garlic and stir until fragrant.
5. Deglaze the pan with the wine and leave until reduced by half.
6. Add the flour to the pan and mix well to combine.
7. Add the cream and stock to the pan, mix well, then add the chicken back into the pan.
8. Add the thyme sprigs to the pan.
9. Bring to the boil – then Lower the heat, cover and simmer for 20-25 minutes or until the chicken is cooked.
10. About 10 minutes before the chicken is done, stir in the rest of the herbs and mix well.
11. Check seasoning
12. Serve with white rice or crusty bread and salad.

Happy cooking!