1 tbsp vegetable oil
1 carrot, finely diced
1 celery stalk, finely diced
150g/5½oz smoked streaky bacon
6 chicken thighs (we used boneless)
1 tbsp garlic infused oil
knob unsalted lactose free butter
pinch dried mixed herbs
250ml/9fl oz white wine
250ml/9fl oz lactose free cream
200g/7oz new potatoes
150g/5½oz green beans
Serves - 2
Put a large cooking pot over a high heat and add the oil. Slice the bacon, add to the pan and fry for 3-4 minutes until crisp. Remove from the pan and set aside.
While the bacon is frying, put the chicken in the pot, season with a little pepper and brown on all sides until golden. Remove and set aside on the plate with the bacon.
While the chicken is frying, peel and chop the vegetables. Reduce the heat slightly and add the lactose free butter.
When it begins to foam, add the vegetables, season with salt and pepper and fry for 3-4 minutes until softened.
Add the garlic infused oil, then add the herbs. Pour over the wine and bring to the boil.
Return the chicken and bacon to the pan, plus any resting juices and cook over a medium heat for 3-4 minutes.
Add the lactose free cream, bring to the boil then simmer for 10 minutes.
Meanwhile bring a large pot of salted water to the boil and add the potatoes.
Cook for 10 minutes (until the chicken is cooked through) then add the beans to the pan and cook together for a further 3 minutes. Drain and serve with the creamy chicken.
Recipe adapted from: Good Food