1 tbsp olive oil

6 bone-in chicken thighs, skin removed

12 rashers smoked streaky bacon, chopped

2 stalk celery

350g baby new potatoes, larger ones halved

few thyme sprigs

200ml white wine

500ml hot low FODMAP chicken stock

280ml pot lactose free cream (optional)

squeeze lemon juice

2 tbsp tarragon, chopped


Heat the oil in a large saucepan, or if your slow cooker has a browning function, then use this.

Brown the chicken thighs for about 10 mins, until they have a nice golden colour, then remove and set aside. Tip in the bacon and celery, and brown these, too.

Tip everything apart from the lactose free cream, lemon juice and 1 tbsp tarragon into your slow cooker.

Simmer on High for 4-6 hrs, until the chicken is really tender and falling off the bone.

Check the sauce; if you like it a little thicker, strain liquid into a pan and boil until thickened. Pour in the lactose free cream, if using, and whisk until smooth.

Sprinkle in the lemon juice and remaining tarragon, season, then return chicken, bacon and veg if you need to.

Recipe adapted from: Good Food

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