Makes 6 Serves..

500g Chicken Thigh Fillet Cubed

500g Chicken Breast Fillet Cubed

3 Rashers Streaky Bacon Diced

1 Large White Onion diced

2 Cloves Garlic Chopped Finely

1 Stick Celery Diced

1 Tablespoon Your Inspiration At Home French Provincial Herb Mix OR

Sprig or Two Fresh Thyme ,  Dried Oregano & Some dried lavender

2 Tablespoons Garlic Infused EVOO

Chicken Or vegetable Stock ( I use homemade)

500 Ml Water

1/2 Cup Dry White Wine

2 Tablespoons Sour Cream.

METHOD:

Sautee Chicken in batches in a heavy based saucepan in EVOO ( you may need to add more in each batch) set aside an sauté onion, garlic and bacon.

Add Chicken back into pan along with juices from resting. Add White wine , stock, water and herbs.

Simmer for up to an hour on a low heat. Add Sour cream just before serving.

Serve with Zoodles for super Low Carb – Brown Rice for Low GI.