Creamy chicken in the oven

Ingredients for 10 servings:

• 12 chicken breast fillets
• 600 ml cream
• 600 g mushrooms, fresh
• 5 shallots
• 5 stalk(s) leeks
• salt and pepper
• Paprika powder, sweet
• 2 garlic cloves
• 100 g bacon
• Tomato ketchup
• Fat for the roasting pan

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 day 2 hours

Grease the roasting pan. Wash the chicken breast fillets, pat dry, and place them side by side in the roasting pan (lightly folding them in if necessary). Clean the mushrooms, slice them, cut the onions into small rings or cubes, and dice the smoked bacon. Heat the butter in a pan and fry the mushrooms, bacon, and diced onions until lightly browned. Let cool. Wash the leeks, slice them, and cook briefly (about 5 minutes) in salted water. Drain into a colander and let cool. Distribute the mushrooms, bacon, onions, and leeks among the breast fillets. In a large measuring jug or similar, whisk together the cream, crushed garlic, salt, pepper, and a little paprika. Pour this over the fillets, cover, and let stand in the refrigerator for at least 12 hours (24 hours is better). The next day (or after at least 12 hours), preheat the oven to approximately 180 degrees Celsius (350 degrees Fahrenheit). Cover the roasting pan with aluminum foil and bake on the middle rack for approximately 1.5 hours. Remove from the oven after the cooking time has elapsed and season the sauce with a little ketchup, salt, and pepper to taste. Serve with white bread, rice, and a raw vegetable salad.