1 tbsp olive oil

4 skinless boneless chicken thigh

1 stalk celery, chopped

2 carrots, chopped

1 tbsp garlic infused oil

1 tsp dried thyme

300ml white wine

3 slices bacon

handful parsley, chives and tarragon leaves


Heat the oil in a wide pan with a lid, add the chicken, then quickly cook to brown it all over.

Tip in the bacon, vegetables, garlic infused oil and thyme, then fry for a further 2 mins.

Pour in the wine, 150ml water and a little salt and pepper. Bring to the boil, then simmer for 20 mins, covering halfway through the cooking time, until the chicken is tender.

Roughly chop the herbs, stir some through, then scatter over the remainder to serve.

Recipe adapted from: Good Food

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