James Martin brings you an original French chicken dish.


  • 1 x 1.25–1.5kg chicken

  • 12 garlic cloves, peeled

  • 750ml white wine

  • 12 baby onions, peeled but left whole

  • 2 sprigs of thyme

  • 500ml chicken stock

  • 200g bacon lardons

  • 50g butter

  • 300g wild mushrooms

  • 100ml double cream

  • sea salt and freshly ground black pepper


  • 1.

    Place the chicken in a large dish with the garlic and wine, cover with cling film and place in the fridge overnight.

  • 2.

    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.

  • 3.

    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. 

  • 4.

    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 information

Nutritional analysis per serving (4 servings)

  • Energy 1141kj
  • Fat Total 76g
  • Saturated Fat 29g
  • Protein 55g
  • Carbohydrate 24g
  • Sugar 7g
  • Sodium 1776mg

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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