Step 1

Heat the butter and oil together in a saucepan over a low heat. When the butter starts to foam, add the onion, bacon and thyme or bay leaf. Cover the pan with a lid to keep all the flavour in and sweat for 10 minutes.

Step 2

Add the chicken and mushrooms, increase the heat to medium and cook, uncovered, for 12 minutes, stirring occasionally. Add the stock and cook for a further 5 minutes with the lid off.

Step 3

Stir in the sour cream and bring to a simmer, then remove the thyme or bay and season to taste.

Step 4

Serve with basmati rice.