Serves 12
45 min
French-Style Chicken with Peas and Bacon
Recipe GLPRb74dfe42e10447
A classic French-inspired one-pan chicken dish featuring tender boneless thighs browned with crispy bacon, garlic, and spring onions, then gently simmered in chicken stock with fresh peas and wilted lettuce. Finished with a dollop of crème fraîche for richness and elegance.
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Ingredients
6 rashers smoked streaky bacon, chopped
8 skinless boneless chicken thighs
2 garlic cloves, thinly sliced
1 bunch spring onions, roughly chopped
300 ml hot chicken stock
250 g frozen peas
1 Little Gem lettuce, roughly shredded
2 tbsp crème fraîche
Directions
Heat a large frying pan over medium heat and add the chopped bacon. Dry-fry without any added fat for about 3 minutes, stirring occasionally, until the bacon releases its fat and becomes golden and crispy. Transfer the bacon to a small bowl, leaving the bacon fat in the pan.
Increase the heat to medium-high and place the chicken thighs skin-side down in the pan. Sear for 4 minutes until well browned, then flip and brown the other side for another 4 minutes. The chicken should reach an internal temperature of 165°F.
Push the chicken to one side of the pan and add the sliced garlic and chopped spring onions to the empty space. Cook for about 30 seconds, stirring gently, just until the spring onion pieces become bright green and fragrant.
Pour the hot chicken stock into the pan, scraping up any browned bits from the bottom. Return the cooked bacon to the pan and stir to combine. Cover the pan with a lid or foil and reduce heat to a gentle simmer. Cook for 15 minutes.
Increase the heat to medium-high. Add the frozen peas and shredded lettuce directly to the simmering broth. Cover the pan again and cook for 4 minutes until the peas are tender and the lettuce has wilted slightly. Verify that the chicken has cooked through completely, reaching 165°F at the thickest part.
Remove the pan from heat. Stir in the crème fraîche until evenly combined with the sauce. Serve immediately while hot.
