Serves 4ppl       Prep = 15mins      Cook = 50mins

• 3-4 Chicken thighs bone in
• 3-4 Chicken drumsticks
• 4 slices bacon – cut into lardons
• 200g button mushrooms – sliced
• 6 baby carrots – cut in ½
• 1 leek (green portions only) – sliced
• 250ml white wine
• 1 tsp Urban Forager FODMAP Chicken Stock Concentrate + 75ml water
• 2 sprigs rosemary
• 150ml heavy cream
• 1 tbsp garlic-infused oil
• 3 tbsp almond meal
• Salt and pepper to taste

Essential Tools

• Chef knives
• Chopping board
• Weighing/measuring utensils
• Shallow casserole dish with lid
• Tongs
• Wooden spoon/spatula

1. Prepare vegetables & slice bacon
2. Season and flour the chicken
3. Fry bacon with 1 tbsp garlic-infused oil until crispy – approx. 4 mins and remove to a plate (leaving bacon fat in pan)
4. Add vegetables and cook for 4-5 mins
5. Remove vegetables and sear chicken (adding more oil if necessary), skin side down for 2-3 minutes, flip and cook for a further 2 minutes
6. Remove chicken, add veg into base of pan and top with chicken pieces
7. Add Urban Forager FODMAP Chicken Stock Concentrate, wine & rosemary to casserole dish and bring to a simmer
8. Cover and bake in oven for 20 mins at 180c. Remove lid and cook for a further 10 mins at 200c to crisp up the skin
9. Remove chicken and add cream – simmer on stove for 5 minutes until cream is reduced and add your chicken back in *see tips*
10. Serve with mashed potatoes or some gluten free pasta