Cut the chicken into medium sized pieces.
Sauté the onions and bacon on medium heat in butter and olive oil.
Add the garlic and mustard powder after about 5 minutes and continue to sauté for another 15 minutes till the onions become glassy and the bacon is cooked.
Add the chicken, mushrooms, salt and pepper and continue to cook, stirring every few minutes.
After about 10 minutes, add the stock ( just the concentrated stock, dont add any water as you will see the
ingredients in the pot has created enough liquid already. If this not the case, you can add a little water), the double thick cream, bay leaf and simmer for another 15-20 minutes, untill nicely reduced.
Add a good sqeeze or 2 of lemon juice.
Serve with fluffy rice to soak up the sauce.
Reprinted with permission of The Opposite House
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