°A boneless, skinless chicken 1.8k or larger

°½ cup all-purpose flour 250 g bacon (about 6 tranches)

°1 large onion

°1 clove garlic 2 to 3 carrots

°2 stalks celery A tray of cremini mushrooms

°1 cup white wine

°1 cup chicken broth

°1 cup 15% cooking cream

°2 tbsp. old-fashioned mustard

°2 tbsp. freshly grated parmesan cheese

°2 to 3 bay leaves

°A few sprigs of thyme A sprig of rosemary

°Salt & pepper


Cut the chicken breasts into large cubes, the drumsticks must be separated from the thighs. Pour the flour in a large bowl, salt and pepper and flour the pieces of poultry, tapping the excess.

Set aside and discard unused flour if there is any left. Slice the bacon into small strips and place them in an unheated pan and set to medium heat.

Cook the bacon until it is golden brown and has released its fat. Reserve in a bowl. Add about half of the chicken, the pieces should not touch each other and brown them for 5 minutes on each side.

Reserve the cooked pieces on a plate and repeat with the uncooked ones.

While the chicken cooks, dice the onion and chop the garlic. Put in a small bowl. Peel the carrots, cut them into rings or cubes and also cut the celery into cubes.

Wash and dry the mushrooms thoroughly and cut them into slices.

Once the chicken is completely browned, add the onion to the pan and a little canola oil if needed and cook for 4 min. Add the garlic, cook for 1 min and follow with diced carrots and celery and slices of mushrooms, cook while stirring for about 5 to 8 minutes, the water from the mushrooms must have evaporated, increase the intensity if necessary .

Pour in the broth, wine, cream, old-fashioned mustard, Parmesan, bay leaves, thyme and rosemary leaves (discard the sprigs), salt and pepper and chicken and bring back to a boil.

Reduce heat to medium-low, cover and continue cooking until the chicken loses its pink color and is cooked through, the sauce has thickened, 50 to 60 min.

Serve on a bed barley.

Enjoy your lunch !

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