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Ingredients
- 25g/1oz butter
- 1 tablespoon oil
- 6 chicken breasts, about
- 150g/5oz each
- 175g/6oz rindless streaky bacon, chopped
- 225g/8oz button mushrooms, wiped with damp kitchen paper
- 225g/8oz button onions
- 100ml/31/2fl oz brandy
- 350ml/12fl oz red wine
- 700ml/11⁄4pt chicken stock
- 4 tablespoons redcurrant jelly
- salt and freshly ground black pepper
Instructions
- Preheat the oven to 150°C/300°F/Gas mark 2.
- Melt the butter and oil in a pan. Add the chicken breasts and cook in
batches over a high heat for 3 minutes on each side or until golden.
Remove from the pan, and put in a baking dish in the oven to finish
cooking while you make the sauce. - Add the bacon, mushrooms and onions to the frying pan. Cook for
4–5 minutes until golden. Remove from the pan and set aside. Add the
brandy, wine, stock and redcurrant jelly. Bring to the boil, and bubble
furiously for 15–20 minutes until the sauce is syrupy. - Return the chicken, bacon, mushrooms and onions to the pan. Bring to
the boil, season with salt and pepper, and serve hot
