French Farmhouse Chicken with Peas and Bacon

Charmaine Lu -
  • 6 rashers of smoked streaky bacon, chopped
  • 8 chicken thighs, skin and bone removed
  • 2 sliced garlic cloves
  • 1 chopped bunch of spring onions
  • 300ml quality chicken stock
  • 250g peas
  • 1 shredded Little Gem lettuce
  • 2 tbsp crème fraîche
  • Fry the bacon in a dry pan for 3 mins until golden, then transfer to a bowl. Fry the chicken in the bacon fat for 4 mins on each side to brown, then push to one side of the pan and add the garlic and spring onions. Fry for 30 seconds, then pour in the stock and bacon, cover and simmer for 15 mins.
  • Tip the peas and lettuce into the sauce and cook for 4 mins uncovered, so the lettuce wilts and the peas cook through. Stir in the crème fraîche, and serve with crusty bread.
30 mins
4 serving