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