Chicken, bacon, mushrooms and cream – what better combination is there?! I put together this recipe one night when I had planned to make a creamy carbonara style pasta (yes, i know that ‘traditional’ carbonara has no cream – stay with me)…
But the kids were running riot, my house was a mess and I just did not have the time to stand at the stove, stirring sauce and cooking pasta with everything that was going on around me! Dinner needed to cook itself, and so i improvised with this bake.
It took a couple of versions of this recipe to get to a point i was happy to share it with the cold coffee club family. But now that I am happy with it, it really is a great little meal that we regularly whip up during the week. There is a little bit of initial prep and cooking involved, but then it is just a matter of popping it in the oven and getting on with all the other things you need to do.
You can serve this with whatever ‘carb’ takes your fancy – we generally have with rice, but it would work well with pasta or mashed potato, or even just a fresh loaf of crusty bread.
1-2 tbsp olive oil
500g chicken breast, diced
1/4 cup plain flour
1 brown onion, finely diced
1 clove garlic, finely diced
4 pieces of short bacon, diced
200g mushrooms, sliced
1 1/2 tbsp butter
1 1/2 tbsp flour
1/2 cup chicken stock
1 tbsp lemon juice
1 can carnation milk / cream*
4-5 sprigs dill (plus extra to garnish)
1 tsp dijon mustard
2 tsp Worcestershire sauce
1 tbsp raw sugar
salt and pepper to taste
1/2 tbsp fresh parsley (for garnish, if desired)
Prep time: 20 mins
Cook time: 30 mins
Servings: 4 people
* I used thickened cream the first time I made this dish and I found it too thick and rich. I find carnation milk a good alternative, or else as a good compromise if you prefer the creaminess of cream there is this new product which is available with the other carnation milk on supermarket shelves. It is the consistency of cream, but less than half the fat of cream which makes it less rich and for me, more enjoyable.
Preheat oven to 180C.
Season diced chicken with salt and pepper, then toss through flour.
Heat olive oil in a large heavy based saucepan. Dust excess flour off the chicken and then cook until brown and crispy.
Transfer to oven safe baking dish, set aside.
If cooking the chicken has left a baked on flour crust on the bottom of the pan use a spatula to lift this off and get rid before proceeding.
Add a small amount of extra oil in the pan if needed and cook the onion, bacon and mushrooms. Cook for 4-5 minutes until the mushrooms and onion have softened and the bacon has started to crisp up. Add the garlic, then cook another minute or two until fragrant.
Add the bacon, onion, mushroom mixture as a second layer on top of the baking tray with the chicken.
In the same pan, add the butter and flour to form a roux.
Add chicken stock and stir through.
Stir through carnation milk / cream, lemon juice, dill, dijon mustard, Worcestershire sauce and sugar. Taste and adjust seasoning as required.
Pour the sauce mixture over the chicken, bacon and mushrooms in the baking dish and add some additional sprigs of dill over the top.
Cover with foil and bake in the preheated oven for 30 minutes.
Lift the foil carefully and make sure the cream mixture is well heated through – it should look as though it has been bubbling. Garnish with some extra fresh parsley for a little bit of extra colour if desired.
Serve with rice, pasta or mashed potato. ENJOY! 💜