Stewed chicken with mushrooms and bacon (Pollo con
champiñones y bacon) (21) (Mirasierras' style)
Four servings: 1 chicken cut into 4 quarts; 100 dl of milk
cream; 2 tbsp of flour; 100 gm (3 oz) of canned (or fresh) cellar
mushrooms, cut into slices; 100 gm (3 oz) of bacon cut into 4/5
slices; 1 big sized onion, finely chopped, or grated , 250 dl of
chicken/beef stock
Preparation: Fry the chicken, once it has been salted and
peppered, in a casserole until it gets a nice brown color.
Remove the chicken and add the mushroom slices, allow a few
minutes of frying (a longer time if they fresh), add the bacon and
also fry for a few minutes before adding the flour, stir all the
ingredients so they don't get stuck to the casserole, and add the
stock while stirring to get an homogenous creamy mass that will
be improved by the addition of the milk cream: allow a few
minutes more till the ingredients get some heat and, finally, add
the chicken to be soaked in this abundant creamy sauce; turn
the chicken pieces so they can get covered in sauce all over
and simmer for some 35 minutes on a medium-to-low fire ring
so the sauce becomes reduced by half. It is advisable to stir all
the ingredients from time to time to avoid they get stuck to the
casserole.