Chicken à la Bacon



4 oz bacon, chopped
1 onion, chopped
2 leeks, chopped
1 package mushrooms, halved
1 red bell pepper, diced
2 chicken breasts, diced
½ cup white wine
1 (14 oz) can full-fat coconut milk
1TBS arrowroot powder dissolved in the reserved ¼ cup of coconut milk.

1.Heat a large frying pan over medium high heat. Add the chopped bacon and fry until semi crispy, set aside in a large bowl, and drain off all but 2 TBS bacon fat.
2.Add the onion and leeks to the pan and cook for 3 minutes or until the onion starts to turn translucent.
3.Add chicken, mushrooms, and red bell pepper. Cook for another 5 minutes.
4.Add white wine and cook until wine is reduced by ¾.
5.Add all but a ¼ cup of the coconut milk.
6.Add the TBS of arrowroot to the ¼ cup of reserved coconut milk and cook until thickened. If too thick, you can add a splash of water to thin it out a little.
7.Season with salt and pepper.

Serves: 4

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