4 chicken thighs

1 tablespoons flour

Salt

Pepper

Whole peppercorns

Thyme

Bay leaves (can be left out)

Bacon (good quality)

Shallots

1 bottle of Chablis

1 dl double cream

Parsley

 

Remove the skin from the thighs. Turn around the chicken in flour added salt and pepper.

Cut the bacon into small pieces; and fry it on the pan.

Take off the bacon and put it on a piece of kitchen roll. Fry the chicken lightly in the remaining fat.

Chop the shallots. Add them; and fry them lightly.

Add peppercorns, thyme and if convenient bay leaves. Add the white wine; and let the dish simmer for 1 hour.

Pick up the chicken and the shallots.

Sieve the liquid; and reduce it bit.

Add 1 dl of double cream. Taste it, before you add the chicken, the bacon, and the shallots.

Chop the parsley; and add it.