4 tbsp olive oil
6 boneless skinless chicken thighs, roughly chopped
4 slices smoked bacon
½ tsp smoked paprika
1 tbsp garlic infused oil
2 sprigs fresh rosemary, leaves finely chopped
800ml/1pt 8fl oz low FODMAP chicken stock
150ml/5fl oz lactose free double cream
50g/2oz lactose free butter
1 small bunch fresh flatleaf parsley, leaves roughly chopped
salt and freshly ground black pepper
500g/1lb 2oz gluten free bread, sliced, to serve
Serves - 6
Heat half of the oil in a large frying pan over a medium heat. When the pan is hot, add the bacon and fry for 2-3 minutes, stirring well.
Add the chicken and fry for a further 2-3 minutes, then add the smoked paprika, garlic infused oil and rosemary. Then stir until well combined.
Pour in the stock and lactose free cream, add the lactose free butter and stir until melted, then bring the mixture to the boil.
Reduce the heat until the mixture is simmering and simmer for 4-5 minutes, or until the chicken is cooked through.
Stir in the parsley and season, to taste, with salt and freshly ground black pepper.
Heat a griddle pan over a medium heat until hot. Drizzle the remaining oil on each side of the gluten free bread slices.
Toast the gluten free bread for 1-2 minutes on each side, until brown chargrill marks appear. Ladle the broth into bowls and serve with the gluten free toast.
Recipe adapted from: Good Food