Prep. time: 5 minutes
Cooking time: 25 minutes

This is a specialty of the Berne region where small (600-800 g / 1 1/2 to 2 lb.) chickens are called "guggeli" in the local dialect.

1. Rub the chicken with salt and pepper; roast in the oven for 25 minutes in a cocotte or Dutch oven;
2. meanwhile, cut the bacon into small pieces and sauté it with the mushrooms and onions;
3. cook the noodles or pasta;
4. deglaze the cocotte with white wine; add the cream;
5. boil for a few minutes, stirring constantly; strain the sauce;
6. cut the chicken in half and place on a hot platter;
7. garnish with the bacon, mushrooms and onions; pour the sauce over top;
8. serve with buttered noodles in which you've melted the cheese; 
9. serve hot.