INGREDIENTS
1 serving
olive oil
250 gs
unsmoked back bacon
8
skinless bone-in chicken thighs
1 large
white onion
1
garlic clove
2
rosemary
1 tsp
oregano
1/3 cup
white wine
1 1/3 cups
chicken stock
1/2 cup
cream
1/2 cup
full-fat milk
2 tbsp
water
2 tsp
cornflour
3
oil packed sun dried tomatoes
1 serving
salt and pepper
1 handful
fresh flat leaf parsley
1 serving
lemon wedges