Kyllingefileter i Bacon med Fløde

November dark. The kind that starts at half past three and doesn't leave. You come home, put the lights on, and the kitchen becomes the warmest room in the house. This is when you make kyllingefileter i bacon med fløde.

The name says everything: chicken fillets in bacon with cream. It's not trying to be clever. You wrap chicken breasts in bacon, sear them until the bacon goes golden and firm, then lay them in a dish, pour over cream, and let the oven do the rest. Thirty minutes later the cream has thickened into a sauce that clings to the meat, rich and savoury from the bacon fat that has rendered into it. The chicken stays tender because the bacon and cream protect it from the dry heat that ruins so many chicken breasts. This is weeknight food that feels like someone thought about you.

Pay attention to two things. First, the searing. You want the bacon tight and golden on all sides before anything goes in the oven. This is where the flavour builds, and it's what holds the bacon in place so it doesn't unravel. Second, the cream. Use heavy cream, the kind Danes call piskefløde. It must be full-fat. Lower-fat cream will split in the oven heat instead of reducing into that thick, golden sauce you're after. Get those two things right and the rest follows. You'll know when it's right.