1 garlic clove
250g mushrooms (I used Swiss browns)
4 rashers of streaky bacon
3 tbsp flour
500g chicken thighs, boneless and skinless
1 tsp fresh thyme, chopped (or ½ tsp dried thyme)
¾ cup good quality chicken stock
¼ cup white wine
1 tsp corn flour
¼ cup cream
Heat a little oil in a large pan and sauté the diced onion and crushed garlic for 2–3 minutes, being careful not to brown them. Add the chopped bacon and mushroom and cook for a further 5 minutes. Remove from the pan and set aside.
Dip the chicken thighs in the flour. Heat a little more oil in the pan and brown the chicken thighs on both sides. Add the wine to deglaze the pan, then add back the onions, bacon and mushrooms along with the stock and thyme. Simmer for 15 minutes or until the chicken is cooked through.
Mix the corn flour in the cream then stir into the chicken and mushrooms. Simmer for a further 5 minutes until the sauce thickens slightly. Check for seasoning before garnishing with chopped fresh parsley.