- Heat the oil in a large frying pan or saucepan.
- Sauté the onion and garlic for 2-3 minutes over a gentle heat until soft.
- Add the button mushrooms and cook two minutes then add the wild mushrooms.
- Pour in the Cooking Cream and add the rosemary sprigs, and seasoning, simmer two minutes.
- Wrap each chicken thigh in bacon.
- Pour half the sauce into the base of an oven-proof serving dish.
- Arrange the wrapped chicken in a single layer.
- Spoon remaining sauce around the chicken and bake at 180°C for 40-50 minutes or until cooked through and golden.
- Serve with extra rosemary.
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