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The meat from 2 chicken breasts, cooked and chopped
125 ml (1/2 cup) dry white wine
750 ml (3 cups) 15% cream
2 packages (125 g each) Alexis de Portneuf Petit Rubis
Preheat oven to 190°C (375°F).
In a pan set over medium heat, cook the bacon until slightly golden. Add the shallots and stir. Reduce heat to low and continue to cook 5 minutes, stirring occasionally. Remove from the pan and set aside.
Add the garlic, thyme, and bay leaf to the bacon fat. Cook for 3 minutes, stirring occasionally. Add the wine and reduce by half. Add the cream and bring to a boil. Season.
In a bowl, combine the bacon, shallots, potato slices, chicken, and sauce. Pour the mixture into a baking dish. Top with slices of Alexis de Portneuf Petit Rubis cheese and cook in the centre of the oven for 10 minutes. Garnish with thyme and serve.