Chicken Zhivago

Directions

1. Prepare moderately hot oven, 375F (190C), center shelf. Remove skin and any bones from chicken. Lay chicken flat on a chopping board and cut across into strips about 1/2 inch thick, Toss in flour.
2. Prepare and finely chop onion. Remove any rind from bacon and cut into strips. Wash, dry and slice mushrooms.
3. Melt 1 oz butter in a large frying pan. Add onion and bacon and fry until onion is tender. Add mushrooms and fry until browned. Turn onion, bacon and mushrooms (leaving fat in pan) into a casserole.
4. Melt remaining 1 oz butter in pan. Fry floured chicken until a pale golden brown, Lift into casserole. Stir chicken stock and sherry or wine into the juices in pan. Bring to boil, stirring. Add salt, good grind of pepper and mixed herbs. Pour into casserole and stir carefully. Cover with lid.
5. Place casserole in the oven for 45 minutes. Remove from oven and stir in the cream. Cover and cook a further 15 minutes or so. Sprinkle with chopped parsley and serve with plain boiled or steamed rice.