2 tsp smoked paprika
1 tsp chili powder
1 chicken thigh, bone removed
2 tbsp olive oil
1 slice bacon, chopped
100ml/3½fl oz red wine
1 tbsp chopped fresh chives
chopped fresh parsley, to garnish
1 cube lactose free butter
salt and freshly ground black pepper
Serves - 1
Preheat the oven to 180C/160C Fan/Gas 4. In a bowl, combine the smoked paprika, chili powder, salt and pepper.
Open out the chicken thigh so that it's flat and roll in the spice mixture to coat.
Heat 1 tablespoon of the olive oil in an ovenproof frying pan and fry the chicken until golden-brown on all sides.
Transfer to the oven and roast for 10-12 minutes, or until cooked through.
Meanwhile, heat the remaining tablespoon of oil in a pan and fry the bacon and fry gently until the bacon starts to crisp slightly, this should take about 5-7 minutes.
Add the red wine and simmer for 5 minutes, or until slightly reduced adding the lactose free butter at the end.
Remove the chicken from the oven and cut into strips. Add the chicken and chives to the pan and stir to combine.
Put the chicken mixture in a shallow dish, garnish with fresh parsley and serve.
Recipe adapted from: Good Food