- 25 g Butter
- 8 Thawed Frozen Chicken Thighs Without Skin
- 4 Yellow Onions
- 4 Sprigs of Fresh Thyme
- 1½ tsp Coarse Salt
- 1 Pinch Freshly Ground Pepper
- 300 ml Dry White Wine
- 1 tbsp Wheat Flour
- 100 ml Whipping Cream
- 10 g Chopped Fresh Parsley
- 500 g Fresh Pasta (Boiled)
- 50 g Crispy Bacon
Melt the butter in a sauté pan on a high heat, without burning. Fry the chicken pieces on both sides and remove them from the pan.
Put the yellow onions in the pan and cook for about 1 minute. Add the thyme, salt, pepper and white wine.
Stir in the flour and cream together and pour into the pan and stir.
Put the chicken back into the pan and cover and cook in the white wine sauce, simmering on a low heat for approximately 1 hour. Taste.