4 large chicken thighs, skinless and boneless
16 sage leaves
8 slices streaky bacon (we use Freedom Farms)
1 tablespoon olive oil
small knob of butter
1 red onion, finely chopped
2 cloves garlic, crushed
½ cup white wine
½ cup cream
¼ cup water
2 teaspoons wholegrain mustard
sea salt and freshly ground pepper
Cut each chicken thigh in half. Season both sides and place 2 sage leaves on each thigh. Wrap in a slice of bacon and secure with a toothpick.
Heat the oil and butter in a large sauté pan and add the chicken. Cover and cook for 7 minutes over a medium low heat. Turn the chicken over and cook uncovered for 5-7 minutes until cooked
through. Cooking time will depend on the thickness of the chicken.
Transfer to a plate, cover and keep warm.
Spoon the excess fat from the pan, leaving 1 tablespoon. Add the onion and garlic with a pinch of salt and cook until the onion is tender. Add the wine and let it bubble up for 1 minute, scraping the base of the pan to release all the sticky bits. Add the cream, water and mustard and season. Bring to the boil and simmer for a few minutes until reduced and lightly thickened.
To serve: Remove the toothpicks and place the chicken on plates then spoon over the sauce.