Summary

Ingredients

• 8 chicken fillet (s)
• 4 slices bacon (breakfast bacon, thin )
• 4 tablespoon oil
• some salt and pepper
• 0.5 ½ bunch parsley
• 1 teaspoon thyme, dried
• 1 tablespoon flour
• liter ⅛ white wine, drier
• 400 g cream
• 0.5 teaspoon ½ vegetable stock
• 125 g cheese (hard cheese, e.. Comte)
• 0.5 ½ bunch chives
• 8 medium onion (s)
• 5 tablespoon water

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Instructions

1. Wash the chicken fillets and pat dry. Peel the onion and cut into rings.
2. Halve the bacon and fry in 1 tablespoon of hot oil, then remove. Now fry the meat briefly on each side in the roasting fat. Season with salt and pepper and also remove.
3. Put 2-3 tablespoons of oil in the frying fat and heat. Fry the onion rings in it. Wash and chop the parsley. Stir in with the thyme and season with salt and pepper.
4. Now put 2/3 of the onion rings in an ovenproof pan. Place the fillets on top and cover each with half a slice of bacon. Dust the remaining onion rings in the pan with flour and sauté. Stir in white wine, 4-5 tablespoons of water, cream and stock and simmer together for approx. 3 minutes. Season to taste and pour over the meat. Rub the cheese over it.
5. Bake in the preheated oven (electric stove: 200 ° C, convection: 175 ° C, gas: level 3) for approx. 30 minutes.
6. Finally, wash the chives, cut finely and sprinkle over them.
7. Baguette or rice tastes good with it.