1 cup of chopped bacon (175g)
8 chicken thighs
seasoned flour, for coating
225g mushrooms, quartered
3 tbsp white wine
250ml chicken stock
Cook the bacon until lightly coloured. Remove and reserve
Dredge the chicken in seasoned flour and fry until evenly browned. Remove and set aside.
Add the mushrooms and butter to the pan, and saute until softened. Return the bacon and chicken, and add the wine and stock. Bring to the boil, cover and cook over a low heat for 20-25 minutes or until the chicken is tender.
This is a nice contrast to the tomato based casseroles I am so fond of cooking. I modified the recipe by adding porcini mushrooms to it. The idea is to soak the mushrooms in boiling water for 30 minutes till they are soft, fry the mushrooms with the bacon and add the mushroom water to the stock. This really intensifies the mushroom taste of the casserole. For me, I always eat this dish with rice