Chicken in white wine sauce
A creamy dish that’s a little bit special but doesn’t take loads of time to cook. If you’re not sure which wine to cook with, remember if it’s good enough to drink, then it’s good enough to cook with.
- 150g smoked streaky bacon
- 2 chicken breasts
- 1 onion
- 200g mushrooms
- 1 tbsp vegetable oil
- Unsalted butter
- a pinch of mixed dried herbs
- 250ml single cream
- 250ml white wine
Slice the bacon and put a large pot or pan over a high heat. Heat the vegetable oil.
Fry the bacon for 3 to 4 minutes until crisp.
Remove from the pan and set aside.
Cut the chicken into chunks. Put in the pot and season with pepper. Brown the chicken until it’s golden.
Remove and set aside with the bacon.
Peel and chop the onion and garlic. Wash and slice the mushrooms.
Turn the heat down slightly and add the butter. When it starts to foam, add the onions and season. Cook for 3 to 4 minutes until they’ve softened.
Add the garlic and cook for another minute.
Add the mushrooms and cook until softened, then gradually stir in the herbs.
Mix together until well incorporated, folding all the ingredients together until you have a runny gooey mix.
Pour in the wine and bring to the boil.
Add the chicken and bacon back to the pan, plus any juices. Cook for 3 to 4 minutes over a medium heat.
Pour in the cream and bring to the boil. Turn the heat down to a simmer and cook for another 10 minutes.
Drain off the chicken and serve with mashed potatoes and green beans.
Chicken in white wine sauce, unsurprisingly, goes brilliantly with a crisp glass of your favourite white. Whether that’s the one you cooked with or a different grape, check out our latest wine offers to pick up a bottle you love.
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