Make in batches and freeze. Yield: Approximately 8–10 servings Preparation: 20 minutes Cooking: 45–55 minutes This is a comforting family favourite with tender chicken, savoury bacon, mushrooms, and a rich, creamy sauce. Ingredients 1.62 kg chicken thigh fillets, cut into chunks 300 g bacon, chopped 500 g mushrooms, sliced 3 onions, diced 5 cloves garlic, crushed 75 g butter 75 g plain flour 1 litre chicken stock 400 ml cream 1½ tablespoons Dijon mustard 2 teaspoons dried thyme 2 tablespoons oil Salt and black pepper to taste Method: Brown the chicken. Heat the oil in a large pot. Brown the chicken in batches, then set aside. Build the flavour. Cook the bacon until golden. Add the onions and mushrooms and cook until softened. Stir in the garlic. Make the sauce. Add the butter. Once melted, stir in the flour and cook for one minute. Add the stock. Gradually pour in the chicken stock, stirring to create a smooth sauce. Simmer. Return the chicken to the pot. Add the thyme and mustard. Simmer gently for 25–35 minutes, until the chicken is thoroughly cooked. Finish with cream. Stir in the cream and simmer gently for another 5–10 minutes until the sauce thickens. Season to taste. Serve with: Creamy mashed potatoes, rice, pasta, or steamed vegetables. Family favourite tip: Add 300 g of frozen peas during the final five minutes for extra colour and sweetness.

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