Chicken with cream sauce

Kip met slagroomsaus

1 whole chicken, approx. 1 kilogram/2 lbs.
50 grams/2 oz. Bacon
1 clove garlic
2 onions
salt & pepper
2 tbsp sunflower or olive oil
200 grams/8oz. Mushrooms
1 tbsp cornstarch
125ml/½cup whipping cream
2 bay leaves
2 tbsp chopped parsley
2 tbsp cut chives
¼ liter/1 cup dry white wine

Quarter the chicken. Cut the garlic clove in half and rub onto the chicken. Cut the bacon into strips and fry these in a large skillet. When they are crisp, take out of the pan, add the oil and fry the chicken on all sides until golden brown.

Peel and chop the onions, add to the oil and quickly sautee. Pour in the wine, add the bay leaves, salt and pepper to taste and put a lid on the skillet. Turn down the heat and simmer for 45 minutes.

In the meantime, clean and slice the mushrooms and add to the chicken after 45 minutes. Simmer the chicken for an additional 10 minutes. Take chicken and bay leaves out. Mix the cornstarch with a bit of white wine and add to the oil/wine stock to thicken as a sauce. Beat the whipping cream until smooth and thickening but not ‘stiff’. Add to the sauce and heat. Mix in the parsley and chives and pour the cream sauce over the chicken.

Serve with a fresh garden salad and crisp Italian bread or wholewheat baguette.