Ingredients
- 1 onion, peeled and finely diced
- 125g smoked bacon lardons
- 2 tbsp olive oil
- 30g butter
- A sprig of thyme, or bay leaf
- 3 or 4 chicken fillets (depending on size) diced into two-centimetre cubes.
- 250g mushrooms, sliced (button or chestnut mushrooms are best)
- 150ml chicken stock
- 200ml (1 tub) sour cream
- Salt and pepper
1. Sweat the onion, bacon and thyme in the butter and the olive oil over a low heat for 10 minutes. I always like to use a lid to keep all the flavour in.
2. Add the chicken and mushrooms and continue to cook over a medium heat for 12 more minutes stirring occasionally.
3. Add the stock and cook for a further five minutes with the lid off.
4. Stir in the sour cream, bring to a simmer, remove the thyme. Season with salt and pepper, to taste, and serve with basmati rice.
