1. Fry the bacon in its own fat in a large frying pan until beginning to brown. Add the onions and fry until browned, then add the mushrooms and fry for 2 minutes. Transfer the bacon and vegetables to a flameproof casserole with a slotted spoon. 2. Coat the chicken joints with the flour, seasoned with salt and pepper. Heat the butter and the oil in the frying pan, add the chicken and fry until browned all over. Transfer the chicken to the casserole. 3. Gradually stir the white wine into the frying pan. Bring to the boil, scraping any sediment from the bottom of the pan, then pour over the chicken joints in the casserole. 4. Add the chicken stock, garlic herbs and seasoning to taste to the frying pan. Bring to the boil, then pour over the chicken. 5. Cover and cook in the oven at 170°C (325°F) mark 3 for 1 hour or until the chicken is tender. 6. Skim any fat from the cooking liquid. Garnish with chopped parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
