Chicken, mushrooms, bacon and sour cream are all great friends. Serve with basmati rice for a bowl of delicious comfort food.
2 tbsp olive oil
1 onion, finely diced
125g smoked bacon lardons
1 sprig of fresh thyme or 1 bay leaf (fresh if possible)
3–4 chicken fillets (depending on size), diced into 2cm cubes
250g button or chestnut mushrooms, sliced
150ml chicken stock
1 x 200ml tub of sour cream
Heat the butter and oil together in a saucepan over a low heat. When the butter starts to foam, add the onion, bacon and thyme or bay leaf. Cover the pan with a lid to keep all the flavour in and sweat for 10 minutes.
Add the chicken and mushrooms, increase the heat to medium and cook, uncovered, for 12 minutes, stirring occasionally. Add the stock and cook for a further 5 minutes with the lid off. Stir in the sour cream and bring to a simmer, then remove the thyme or bay and season to taste.
Serve with basmati rice.