Chicken Thigh With Bacon Wrap & Mushroom Sauce


2 tablespoons olive oil

1 onion, sliced

1 clove garlic, finely diced

250g button mushrooms, halved

100g wild mixed mushrooms

1L Tatua Cooking Cream

2-3 sprigs fresh rosemary

Cracked black pepper & sea salt

8 boneless, skinless chicken thighs

8 slices thin streaky bacon


  1. Heat the oil in a large frying pan or saucepan.
  2. Sauté the onion and garlic for 2-3 minutes over a gentle heat until soft.
  3. Add the button mushrooms and cook two minutes then add the wild mushrooms.
  4. Pour in the Cooking Cream and add the rosemary sprigs, and seasoning, simmer two minutes.
  5. Wrap each chicken thigh in bacon.
  6. Pour half the sauce into the base of an oven-proof serving dish.
  7. Arrange the wrapped chicken in a single layer.
  8. Spoon remaining sauce around the chicken and bake at 180°C for 40-50 minutes or until cooked through and golden.
  9. Serve with extra rosemary.
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