French Chicken Stew with Mushrooms and Bacon - Fransk kycklinggryta med svamp och bacon

FRENCH CHICKEN STEW WITH MUSHROOMS

AND BACON

Fransk kycklinggryta med svamp och bacon

Serves 6

1 lb 12 oz chicken thigh fillets

1 tablespoon Chinese soy sauce

8.8 oz small onions 

8.8 oz small, whole mushrooms

2 tablespoons butter

1 teaspoon salt

some pepper

2 teaspoons chopped fresh rosemary

5.2 oz streaky bacon

1.6 cups pan juices and water

2 tablespoons concentrated veal fond

1 tablespoon French mustard, Dijon type

1 tablespoon redcurrant jelly

1 teaspoon Chinese soy sauce

2 tablespoons flour

0.8 cup low-fat creme fraiche

For serving:

oven-baked potatoes

redcurrant jelly

Cut the chicken meat in pieces and mix with soy sauce. Peel the onions and clean the mushrooms. Brown meat, onions and mushrooms in turns in a frying pan. Transfer to a pot, flavor with salt and pepper and sprinkle with rosemary. Shred and fry the bacon and add it to the pot.

Rinse out the pan with water, strain and measure the juices. Fill up with more water if needed for the required amount. Pour in the pot. Add fond, mustard, redcurrant jelly and soy sauce. Bring to a boil. Mix creme fraiche and flour and stir this into the pot and simmer the stew for 15 minutes.

Serve with potatoes and redcurrant jelly.

Enjoy!

Bella