Chicken cooked in white wine, fresh herbs, garlic, bacon and cream. This is a wonderful, tasty and good stew! I served this with pressed potatoes, it suits so good with this stew, and simple to do. You just need to peel the potatoes, cook it in water with salt, then just press it directly on the plate or on a serving plate. :) You can buy this potato presser from IKEA, you can probably find it in other kitchen stores as well. But here in Iceland they weren’t quit sure what I was looking for when I came and asked for a ‘potato presser’ haha. They don’t use it here, but in Sweden it’s very common. :)

You can also serve it with cooked rice.


4 portions

1 tablespoon olive oil
4 chicken legs
15 g butter for frying
150 g of bacon, cut into pieces
2 garlic cloves, peeled and chopped
1 large onion, peeled and chopped
200g mushrooms (about 10-15 mushrooms), sliced in quarters
2 fresh thyme sprigs
450 White wine (about two glasses)
250 cream
fresh chopped parsley
Black pepper


Place a large saucepan over high heat on the stove and add the olive oil.

Place the chicken legs into the pan and sear on all sides until the chicken has a golden color. Remove the chicken and put them aside on a plate.

Reduce heat slightly and add the butter. When it starts to foam, add the bacon and fry until it becomes crispy.

Add garlic and onion and fry for 3-4 minutes. Add the mushrooms and fry for another 3 minutes.

Put the chicken in to the pan along with thyme and pour in the white wine. Bring to a boil and simmer on low heat for about 45-50 minutes or until the chicken is cooked all the way through.

Turn the chicken halfway through cooking and remove grease or foam that rises to the surface of the pot.

When the chicken is cooked, remove from heat and set aside.

Pour the cream into the pan, add a good pinch of salt and pepper and simmer for another 10 minutes or until the sauce has become a bit thicker.

Bring back the chicken to the pot and stir in the chopped parsley (save some for garnish). Make sure the food is hot when you serve it at the table with rice or pressed potatoes.



Recipe from Mitt kök.

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