8 x chicken thighs
75g/3oz gluten free flour, seasoned with salt and freshly ground black pepper
2 tbsp vegetable oil
100g/3½oz smoked bacon lardons
200ml/7fl oz sherry
125ml/4½fl oz chicken stock
100g/3½oz large, green, pitted olives
25g/1oz lactose free butter
1 tbsp chopped chives
1 tbsp chopped fresh parsley
Dust the chicken breasts with the seasoned gluten free flour and shake off any excess.
Heat a little oil in a large, heavy-based frying pan and fry the chicken until golden-brown on all sides. Remove and set aside.
Add a little more oil to the pan and fry the bacon for 6 minutes.
Place the chicken back into the pan along with the sherry and stock. Bring to the boil then reduce the heat and simmer for 20 minutes.
Add the olives and lactose free butter and stir together until the butter melts, then stir in the parsley and chives.
Recipe adapted from: Good Food