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Ingredients
2 chicken breasts
150g button mushroom (whole baby)
150g bacon chopped into “lardoons” (2cm batons)
2 brown onions roughly chopped
3 cloves garlic (smashed)
2 tbsp butter
2 tbsp olive oil
½ bottle of red wine
1 litre of chicken stock
2 tbsp. cornflour
1 bouquet garni (mixed herbs tied together with bay leaves, usually parsley, thyme, rosemary, sage.)
Method
In a large oven proof dish place the butter and olive oil, then place onto the stove and heat until the butter is melted, then tumble in the chicken and fry until sealed, remove the chicken and set aside
Add the onions, bacon, garlic and mushroom and fry for 3 minutes, de-glaze the pan with the red wine then add the bouquet garni, (allow to boil.)
Once the wine has boiled pour in the chicken stock put the chicken back in place on a lid and in an oven, pre-heated to 200oc for 1 hour.
Mix the cornflour with 4 tbsp of cold water then stir through the chicken to thicken then serve (remove the bouquet garni.)
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