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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Preheat oven to 180 C / Gas 4.
Roll the chicken in the seasoned flour until well coated.
In an ovenproof casserole dish, heat a little oil and fry the chicken over a medium heat until browned on all sides. Add the mushrooms and the bacon, then pour in the wine and the stock and bring to a simmer.
Bake on the centre shelf of the oven for 35 minutes. Remove from the oven and increase the oven temperature to 190 C / Gas 5.
Pour the casserole juices into a saucepan and add the cream. Allow to simmer, stirring frequently, over a medium-high heat until the sauce reduces and thickens.
Pour the thick cream sauce back into the chicken casserole dish and cover.
Return to bake in the oven for a further 15 minutes until the chicken is tender and no longer pink in the centre.
Remove from the oven, give a stir and adjust seasoning if desired. Serve immediately.
This was delicious and so easy to make! I just also added onions and served it with broccoli and mashed sweet potatoes - yum yum! I made a bigger pot of it so l can have it again tomorrow with rice - if l can resist tip toeing back to the kitchen for another plateful! Thanks Jean! 🙂 - 01 Feb 2016