Braised Chicken with Smoked Bacon Cream

Edward Hayden


  • 6 breasts chicken –cut into strips (Sean Ring Chicken)
  • 1oz/25g butter
  • 1oz/25g plain flour
  • 10floz/300ml milk/cream (I normally use a combination)
  • 10floz/300ml good quality well flavoured chicken stock
  • ½ glass white wine
  • 6-8 shallots-cut into pieces
  • 8 mushrooms-sliced
  • 4 rashers of bacon-diced roughly or 4oz/110g smoked bacon lardons
  • ½ teaspoon wholegrain mustard (optional)


This is a stewed/casseroled chicken dish that works very well for a party. The beauty of this dish is that you can just bring it to the table and let people help themselves.

Heat a large pan with a little oil. Season the chicken breasts with a little salt and pepper and then seal them off on the hot pan until the skin of the chicken is golden brown.

Add the butter in the pan and add the shallots and sliced mushrooms together with the rashers of bacon/bacon lardons. Cook these for 2-3 minutes or until they are just beginning to colour.

Scatter in the flour and use the flour to coat all of the shallots etc and then carefully pour in the white wine and stir. Add in the chicken stock and the milk or cream at this stage as well. If you are using the wholegrain mustard then add this now as well. Allow the sauce to come to a gentle boil and simmer for 10 minutes then until it has thickened.

Serve with some crisp vegetables and crunchy roasted potatoes.