TO DRINK: Haut Espoir Viognier’s spicy nose, firm yet balanced acidity and small amount of residual sugar will complement the bacon and cream cheese.
Chicken thighs with creme fraiche and bacon
Melt 45ml (3 tbsp) butter and 15ml (1 tbsp) olive oil in a frying pan, and sauté 1 crushed garlic clove. Add 12 deboned and skinless chicken thighs and fry until golden. Cover and cook for a further 10 minutes. Remove the chicken from the pan and keep warm. In the same pan, gently fry 5 sliced streaky bacon rashers and 3 sliced leeks until crispy. Remove and set aside. Return the chicken to the pan and add 125ml (½ cup) crème fraîche. Cook for about 1 minute, then add the bacon and leeks. Cook until heated through, about 1 minute. Serve warm with mashed potatoes.