1 tbsp olive oil
6 chicken breast
200g pack cubetti di pancetta
1 tbsp garlic infused oil
2 rosemary sprigs, leaves finely chopped, plus one extra whole sprig
250g red wine
250g chicken stock
2 x 400g/14oz cans tomatoes
200ml lactose free cream
2 tbsp sugar
1 bay leaf
Serves - 6
Heat oven to 190C/fan 170C/gas 5. Heat the oil in a large roasting tin, then brown the chicken breast in batches until golden and crisp.
Remove from the tin and set aside. Sizzle the pancetta cubes in the same tin.
When they’re just beginning to brown, add the garlic infused oil and rosemary.
Fry for a few mins, stirring, then pour in the wine and stock.
Bring to the boil, then simmer for 10 mins until the liquid has reduced.
Tip in the tomatoes, lactose free cream, sugar, bay leaf, remaining rosemary sprig and seasoning.
Give everything a good stir, then bring back to a simmer.
Sit the chicken breast on top of the mixture and pour over any extra juices from the chicken.
Bake for 40-45 mins until the chicken is cooked and crisp, the sauce is bubbling.
Recipe adapted from: Good Food