Ingredients 1 tbsp olive oil
2 cloves garlic, crushed (exclude if low FODMAP)
1 onion, diced (exclude if low FODMAP)
4 rashes of bacon, sliced
8 chicken thighs, cut into bite sized pieces
400 g tin tomatoes
4 large tomatoes, diced
1 red capsicum, sliced
2 tbsp dried oregano
2 tbsp dried basil
2 bay leaves
3/4 cup pitted kalamata olives, sliced (can be reduced to 1/2 cup if desired)
1/4 cup of kalamata olive liquid (from the jar, or replace with water)
1 tbsp Worcestershire sauce (gluten free if required)
1 cup white wine
Salt and cracked pepper, to taste
Cooked pasta, to serve (gluten free if required)
Preheat frypan on high. Add 1 tbsp of olive oil and sauté the garlic for 1 minute. Add the onion and stir until caramelised.
Add the bacon and fry until just brown.
Add the chicken and cook until the just white.
The chicken will cook in the bacon juices
Add the tomatoes, capsicum, oregano, basil, bay leaves, Worcestershire sauce, olives, olive jar juice, wine, season with salt and pepper and stir.