Fill a medium-size saucepan halfway with water add salt, bay leaves, garlic clove and peppercorns. Place over a high heat and bring to the boil. Add chicken breasts and reduce heat to a simmer cover and cook for 10 minutes or until chicken is cooked through.

Transfer chicken breasts onto a chopping board. Using two forks, shred chicken into fine pieces, return to saucepan and add parsley. Heat Bare Bones® Free Range Chicken Gravy with White Wine as per pack instructions. Pour one quarter of a cup to the chicken stirring to combine, cover and set aside.

Pour olive oil into a large frypan over a medium heat, add pecans and toast for 2 to 3 minutes. Transfer onto a plate and return pan onto heat, add diced bacon and cook for 5 minutes or until crispy. Follow with Brussels sprouts, toss for a further two minutes until warmed through and remove from heat.

Add reserved pecans and pour in maple syrup, toss to combine and divide between serving plates. Top with shredded chicken and garnish with nigella seeds and parsley. Serve alongside remaining Bare Bones® Free Range Chicken Gravy with White Wine