Creamy Chicken with Bacon

• μερίδες: Serves 4
• συνολικός χρόνος: 56 minutes

Υλικά

2 tbsp olive oil

1kg chicken thighs, skin and bone on

1 onion, finely chopped

100g pancetta, cubed

2 cloves garlic, finely chopped

1 tbsp fresh thyme leaves

250ml Prosecco or white wine

300ml chicken stock

200ml double cream

1 tsp Dijon mustard

250g quick cook polenta

20g butter

30g Parmesan

Salt and pepper

Οδηγίες

Heat the oil in a large pan over a medium-high heat. Season the chicken on both sides and place, skin side down into the pan. Cook for 8-10 minutes or until golden. Remove and set to one side.

Drain off all but 1 tablespoon of oil and chuck the onion and pancetta into the pan. Reduce the heat to medium and mix well. Cook, stirring occasionally, for 4-5 minutes to get some colour on everything. Add the garlic, thyme and a good pinch of salt and

pepper. Mix well. Cook, stirring occasionally, for 30 seconds until fragrant.

Pour the Prosecco or wine into the pan and mix well. Cook, stirring occasionally, for 4-5 minutes or until the alcohol has evaporated.

Return the chicken, skin side up and add the stock. It will cover the chicken by half. Cover, reduce the heat to low and cook for 30-35 minutes or until the chicken is cooked through and tender.

Meanwhile, pour the polenta and 800ml of just boiled water into a saucepan. Bring to the boil and mix until thick. Turn off the heat and add the butter, Parmesan and a generous pinch of salt and pepper. Mix well.

Remove the chicken from the pan and turn the heat up so the sauce is bubbling. Cook for 5-6 minutes to reduce by two thirds. Add the mustard and cream and mix well. Return the chicken to the pan and serve immediately with the polenta.