Preparation

1. Take skins off shallots, keep them whole.

2. Peel and chop garlic,

3. Wipe and roughly chop mushrooms

Instructions

1. Heat oil with the butter in a pan and fry the shallots, garlic and bacon lardons until the shallots have started to colour. Add the mushrooms and fry 2 mins.

2. Take vegetables out of the pan and put them in the casserole dish.

3. Coat the chicken joints with seasoned flour and fry until just turning brown.

4. Add the wine, stock, herbs, and the cooked shallots, lardons, and mushrooms and bring to boiling point. Check seasoning.

5. Pour over the chicken and put in the oven uncovered for approx. 20 minutes until the chicken is cooked through.

6. Drain off the chicken and keep it warm.

7. Put the liquid back into the pan and reduce it a little.

8. Take off the heat, whisk the cream with the egg yolk add a little of the reduced cooking liquid, and mix, pour back into the pan.

9. Heat gently and stir until the sauce has thickened, not allow to boil as the cream will separate.

10. Put everything back into the pan and let it warm through. Check the seasoning and garnish with chopped parsley and serve

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