Slimming World Friendly Chicken Hotpot - cooking recipe

Ingredients

low-fat cooking spray
6 slices lean bacon (finely sliced all visible fat removed)
8 chicken thighs (skin removed)
400 g shallots (skinned and halved)
2 garlic cloves (finely sliced)
250 g chestnut mushrooms
300 ml dry white wine
3 sprigs fresh thyme
fresh parsley (chopped)
150 ml creme fraiche (extra light)
100 ml water

Preparation

Heat cooking spray in large stove top casserole dish or large frying pan add bacon and fry until just crisp, remove from pan and set aside.
add the chicken, shallot halves the garlic and the mushrooms to frying pan and brown for 5 minutes and then pour over white wine.
Add thyme season well, cover and cook on low heat for 1 hour to 1hr 15 min until the chicken is cooked and the sauce is thickened.
Just before serving stir in creme fraiche, warm through and garnish with parsley.