1 tablespoon oil
6 chicken breasts, about
175g/6oz rindless streaky bacon,
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
• 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.