Creamy chicken and bacon bake
Creamy chicken and bacon bake with tender chicken pieces and golden bacon in a rich, glossy sauce, creating a warm, comforting dish that looks hearty, cosy and inviting.
Equipment
- frying pan
- Oven proof dish
Ingredients
- 4 chicken breasts (or 2 large, sliced through the middle)
- freshly ground black pepper
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 250 g mushrooms, sliced
- 4 lean bacon rashers, roughly chopped
- 1 garlic clove, crushed
- 300 ml chicken stock
- 100 ml double cream
- 2 tbsp thyme leaves
Instructions
- Preheat the oven to 220ºc/425ºf/gas 7. Arrange the chicken pieces in a single layer in a 2 litre ovenproof dish and season with pepper.
- Heat the oil and spread in a large frying pan over medium heat until sizzling. Add the mushrooms and bacon. Cook for 3-4mins or until tender, stirring. Add the garlic and cook for 1min.
- Add the stock to the frying pan and bring to the boil for 5mins or until the liquid has reduced by half. Add the cream and bring to a simmer point, stirring well. Remove from the heat and stir in the thyme. Spoon over the chicken and cook in the oven, uncovered for 30-35mins or until the chicken is cooked through. Serve hot, with peas and little roasties.