How to make
Before you begin preparing the chicken meat you need to prepare the marinade. Peel the carrots and onions and cut them into round slices.
Blanch them for 2-3 minutes in boiling water and take them out. Pour the vinegar over them, add bay leaves, salt and mustard seeds to taste and let everything cool.
Pour the marinade over the meat. Put them in the refrigerator for 2 days, turning them over once a day. Then take out the chicken breasts from the marinade and strain it.
Cut the bacon into thin strips inspected and spike the chicken breasts. Put them in a glass oven dish and pour on the lard. Bake in a moderate oven about 50-60 minutes. If necessary, pour on a little water.
Next, put the vegetables that had been soaking in the marinade in with the chicken breasts and pour on part of it over them. Cover with a lid and leave on low heat in the oven until the meat is completely ready. Take out the meat.
To the remaining sauce, add the flour, braise lightly, pour on some of the cold marinade and leave on the heat about 5 min. In a different container, caramelize the sugar, pour in a little water and add it to the original sauce.
Season with mustard and vinegar to taste and add the cream. Cut the breasts into pieces about 1/2 thick and pour the sauce over them.
