James Martin brings you an original French chicken dish.
Place the chicken in a large dish with the garlic and wine, cover with cling film and place in the fridge overnight.
Next day, remove the chicken from the fridge and transfer, along with its marinade, to a large sauté pan or flameproof casserole. Add the onions, thyme and stock and bring to the boil, then turn down to a simmer, cover and cook gently for 2 hours.
Remove the chicken and keep in a warm place. Turn up the heat and reduce the cooking liquid to around a quarter of its original volume.
In a large frying pan, melt the butter over medium heat and fry the lardons and mushrooms until crispy, then add to the sauce, together with the cream. Return the chicken to the pan and gently warm through before serving.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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