Chicken in a creamy bacon & mushroom sauce

This creamy dish is packed with nutrients to keep you going through the winter months. The combination of succulent chicken thigh, streaky bacon and mushrooms is simple, but oh so delicious.

40 mins

4

Easy

For the chicken:
• Field & Flower 4 boneless chicken thighs
• Sea salt & freshly ground black pepper
• Rosemary sprigs
• Olive or rapeseed oil

For the sauce:
• 4/5 rashers Field & Flower steaky bacon, cut into small pieces
• 2 tsp Original Onion Marmalade
• 100g baby button mushrooms, thinly sliced
• 280ml double cream
• 2 garlic cloves, minced
• Parsley, finely chopped
• 1 lemon, juiced
• Sea salt & freshly ground black pepper

1. Pre-heat the oven to 200⁰C / 180⁰C / Gas mark 6.

2. Toss the chicken thighs in a little olive oil and season. Place the rosemary springs under the chicken thighs in a roasting tin and cook for about 30 mins, until cooked through and the juices run clear.

3. Meanwhile in a skillet or frying pan fry the bacon until crispy. Add the mushrooms and continue to fry until slightly caramelised, putting in the garlic just before the end to slightly brown.

4. Stir in the onion marmalade then pour in the double cream & lemon juice. Bring to the boil then reduce the heat and simmer for about 2 to 3 minutes. Season and sprinkle with the parsley.

5. Once the chicken thighs are cooked through you can either serve them whole with the sauce poured over or you can shred the chicken thighs and mix them into the sauce.