This is Brendan’s Mummys’ Vomit Chicken; now don’t let the name fool you, let it intrigue you….. It may look a little second hand when you are dishing this beauty up but trust me it will become a family favourite!
Watch the clip!
Preheat oven to 180 degrees.
Place chicken in baking dish and pour chicken stock over chicken. Bake for 30 minutes turning once.
In large frypan lightly fry bacon, onion, mushroom and garlic until just lightly browned. Stirring with wooden spoon to keep from sticking to the bottom of frypan. Put cream cheese and wine or stock into frypan and stir over medium and low heat. Continue stirring until cream cheese and wine are blended through to make the sauce for your chicken.
When chicken is cooked pour sauce over and sprinkle with shallots to serve.
Serve with garden salad or steamed vegetables.
Recipe Hints and Tips:
- Vomit Chicken is suitable for freezing for up to 3 months, otherwise keep refrigerated for up to 2 days.