What you'll need: 6 rashers of smoked bacon, chopped 8 chicken thighs, skin and bones removed 2 garlic cloves finely sliced 300ml hot chicken stock 3 spring onions, finely chopped 250g frozen peas 2 tbsp creme fraiche 1 little gem lettuce, roughly shredded Method First Fry the bacon in a
What you'll need:
- 6 rashers of smoked bacon, chopped
- 8 chicken thighs, skin and bones removed
- 2 garlic cloves finely sliced
- 300ml hot chicken stock
- 3 spring onions, finely chopped
- 250g frozen peas
- 2 tbsp creme fraiche
- 1 little gem lettuce, roughly shredded
Fry the bacon in a large pan for a few minutes until golden, then remove. In the remaining bacon fat, fry the chicken thighs, and brown them for 4 minutes each side.
Throw in the garlic and spring onion, and soften in the pan (the spring onions will go bright green when ready). At this point, pour in your chicken stock, bring back the bacon, and simmer covered for fifteen minutes.
Stir in the peas and the lettuce. Cook for a further five minutes - the peas will cook through, and the lettuce will wilt. Before serving, stir the creme fraiche into the sauce. Serve with a fresh baguette, and relax - life is good.
There you have it -- a rustic french chicken with peas and bacon recipe!
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