1 teaspoon oil
1 teaspoon garlic
4 rashers streaky bacon
4 chicken thighs sliced in half so they are thinner.
100ml white wine
This is for 4-6 people
Put the oil and garlic in a frying pan and add the bacon.
Fry till the bacon is crisp and the pan is full of bacon juices. Remove the bacon and set it aside for a moment.
Fry the chicken for about 2 minutes a side or until there is no pinkness when you cut into a piece. Make sure the pan’s hot so that the chicken turns a bronze color.
Remove the chicken to a serving plate and quickly crumble the bacon you’ve set aside into the pan, then pour in the wine, letting everything bubble up, and, finally, pour over the chicken pieces.
