1 tbsp olive oil

8 chicken thighs, skin on and bone in

1 stick celery, sliced

200g streaky bacon, chopped

1 carrot, chopped

1 pack spinach leaves

600ml chicken stock

300g baby new potatoes

2 tbsp lactose free cream

2 tbsp basil pesto - click here for recipe

Gluten free bread, to serve (optional)

Serves - 4


Heat the oil in a large, heavy-based pan with a lid. Season the chicken and brown all over.

Remove the chicken to a plate and cook the celery and bacon for 5 mins until softened and lightly coloured.

Return the chicken to the pan, and add the remaining ingredients, except the lactose free  and pesto, along with plenty of freshly ground black pepper.

Bring to the boil, then cover and gently simmer for 30-40 mins until the potatoes are tender and chicken cooked through.

Stir in the lactose free cream and pesto. Serve with some gluten free  bread for mopping up the sauce, if you like.

Recipe adapted from: Good Food
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