|Water/Chicken stock||1⁄2 Pint|
|Dry white wine||1⁄2 Pint|
|Bacon rinds||1 Tablespoon (Few As Required)|
|Heavy cream||1⁄4 Pint|
Gently poach chicken in combined wine and water, with chopped onion, bayleaf, thyme, bacon rinds, salt and pepper.
When tender, cool, drain, strain the stock and reserve.
Remove the flesh from the chicken bones and cut into thin pieces.
Melt the butter, stir in the flour, and cook over gentle heat 2 minutes.
Gradually add 1/2 pint of the reserved stock, stirring continually until mixture boils and thickens.
Cook a few minutes, then set aside.
Cook spaghetti in plenty of boiling salted water until tender; drain thoroughly, place in deep, hot serving bowl.
Finely slice the mushrooms, melt extra butter in frying pan and saute the mushrooms gently until tender.
Drain the mushrooms and add to the sauce with the sliced chicken and seasoning to taste.
Reheat until nearly boiling.
Stir in the cream and sherry and stir over heat until heated thoroughly.
Pour over spaghetti.