How to make it

  • Quarter the chicken. Cut the garlic clove in half and rub onto the chicken.
  • Cut the bacon into strips and fry in a large skillet. When they are crisp, take them out of the pan.
  • Add the oil and fry the chicken on all sides until golden brown.
  • Add the onions to the oil and saute. Pour in the wine, add the bay leaves, salt and pepper to taste and put a lid on the skillet. Turn down the heat and simmer for 45 minutes.
  • Clean and slice the mushrooms and add to the chicken. Simmer for 10 minutes. Remove the chicken and bay leaves. Place chicken on serving platter.
  • Mix the cornstarch with 1 T. white wine and add to the oil/wine stock to thicken it.
  • Beat the whipping cream until smooth and thickened, but NOT stiff. Add to the sauce and heat through.
  • Mix in the parsley and chives, then pour the cream sauce over the chicken.
  • Serve with a fresh garden salad and crisp Italian bread or whole wheat baguette.

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