6 rashers smoked streaky bacon, chopped
8 skinless, boneless chicken thighs
1 tbsp garlic infused oil
1 glass dry white wine
2 tomatoes, chopped
1 tbps chopped parsley
1 tbsp chopped chives
300ml hot low FODMAP chicken stock
4 tbsp lactose free double cream
In a large frying pan, dry-fry the bacon over a medium heat for 3 mins until the fat is released and the bacon is golden.
Transfer the bacon to a small bowl, leaving the fat in the pan. Add the chicken and brown for 4 mins each side.
Push the chicken to one side of the pan and tip in the tomatoes and garlic infused oil, cooking for about 30 secs, just until the softened.
Pour in the white wine, and stir the base of the pan, then reduce until most of the liquid has evaporated.
Pour in the chicken stock, return the bacon to the pan, cover and simmer for 15 mins.
Increase heat under the pan. Check chicken is cooked through. Stir in the lactose free cream and heat through, then finally add the herbs just before serving.
Recipe adapted from: Good Food