French-style chicken with peas & bacon

French-style chicken with peas & bacon

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(116 ratings)

Prep: 10 mins Cook: 30 mins


Serves 4
This creamy one-pot chicken dish is a great-value way of feeding the whole family

Nutrition and extra info

Nutrition: per serving

  • kcal379
  • fat16g
  • saturates7g
  • carbs7g
  • sugars3g
  • fibre4g
  • protein51g
  • salt1.6g
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  • 6 rashers smoked streaky bacon, chopped
  • 8 skinless, boneless chicken thighs
  • 2 garlic cloves, thinly sliced
  • 1 bunch spring onions, roughly chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 300ml hot chicken stock
  • 250g frozen peas



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 1 Little Gem lettuce, roughly shredded
  • 2 tbsp crème fraîche


  1. In a large frying pan, dry-fry the bacon over a medium heat for 3 mins until the fat is released and the bacon is golden. Transfer the bacon to a small bowl, leaving the fat in the pan. Add the chicken and brown for 4 mins each side.

  2. Push the chicken to one side of the pan and tip in the garlic and spring onions, cooking for about 30 secs, just until the spring onion stalks are bright green. Pour in the chicken stock, return the bacon to the pan, cover and simmer for 15 mins.

  3. Increase heat under the pan. Tip the peas and lettuce into the sauce and cook for 4 mins, covered, until the peas are tender and the lettuce has just wilted. Check chicken is cooked through. Stir in the crème fraîche just before serving.

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Comments (122)

bacon-n-egg's picture

Used bone in skin on thighs and browned well, onion, fatty bacon, home grown peas and lettuce. Addition of tarragon and fresh parsley. Cooked 40 mins. Only had fresh cream too. Looked fresh and summery. Went down a treat with all the family. Children loved it. Will make again def need a glug of wine though.

Delibitch's picture

Very nice dish. Reduced the amount of stock as advised by other comments. Added more garlic (personal preference). Served with potato wedges. Might add a splash of white wine next time.

hanszinderfaan's picture

Enjoyed this today. Only variation was a challot in place of the spring onions, also served alongside some sliced jersey royals as on its own it did not look much. I notice that the recipe does not suggest any seasoning and did not use any however the OH said she felt it lacked seasoning. This is one recipe we will be using again but with slightly less fluid

sfolega's picture

This was really yummy although I changed some of the ingredients.

I used half fat creme fraiche, added new potatoes, carrots & mushrooms. I didn't add the lettuce or the peas & I didn't have any spring onions so I just used a normal onion, chopped.

I think next time, I would use chicken breast instead of thighs though (just a personal preference).

Will definitely be making again - a lovely, quick & easy one pot meal!

pennyclark's picture

This was really tasty, despite my husband complaining about the idea of adding lettuce, he really enjoyed it too :) we ate it with rice and I added a leek and sweet corn and reduced the stock to 200ml

galewitts's picture

Gorgeous! I used cubed pancetta and smoked garlic instead as I had to hand. Also, had peas from garden and used chicken breast (chopped in half). Can highly recommend and will certainly make again. Served with boiled rice and used stock pot for chicken stock. Nothing left on plates -yes a lot of liquid but soaked up with rice and leftovers could be soup with bread!

iulia's picture

I made this tonight, with a few twists. I got chicken thighs with bone. I added small button onions, and small mushrooms. I coated each piece of chicken with flour before frying it (6 min on each side), then took the chicken out and cooked the halved button onions and mushrooms until the onions softened, added garlic for 30sec, then added the chicken and bacon back, 300ml of stock, and about 100ml of white wine, a bit or tarragon, a bit of thyme, and a bay leaf (and a bit of salt, I like my salt!). I let it all simmer for 40min, then took out my portion and added peas and boiled it for another 5 min (my other half does not eat peas), and finally added cream to my portion just before serving. I saved it with mash, and bread for the leftover juices. It was very very nice.

If I were to change something, I would leave it a bit more to cook, perhaps 1 hour (the chicken was cooked through, no problem, but I would have liked it to fall off the bone), and I wouldn't bother with the peas. A lot of liquor leftover, but I'm already thinking of reusing the excess tomorrow by poaching eggs in it, and serving with fresh bread. Yummy!

carriethesnail's picture

Great recipe, fed my family of four easily! However, a lot of extra sauce, would go well with mash potatoes to soak up some of the excess while retaining the flavour.

cshobbs's picture

We decided that it was nothing special because the liquid was too runny and bland.

floozeygirl's picture

This is deeeeeeelish!

lisagil's picture

Lovely, quick and easy dish. Family very keen on it too.

fayesiedaisy's picture

Made this tonight for me and the hubby and it was well received! Easy to make although I did need to use extra oil for the chicken browning as the bacon didn't really give off enough fat for this, also I thought it needed a touch more stock as the chicken had started to stick by the end, but all in all it was lovely and healthy to boot! Served with roasties and spring greens. Will be making again.

jojo-jojo's picture

This is a really quick and easy dish, and one that i use regularly. I tend to use chicken breast and instead of creme fraiche, I used a dollop or two of the lowest fat cream cheese. I also add a tin of butter beans at the end to make it go further.

catie74's picture

The kids love this with rice and some mange tout and broccoli or asparagus on the side

Foodie925's picture

This is so simple and really tasty. I followed the exact recipe and it turned out just like picture and was so delicious. Really glad to have found another quick weekday dish that's as tasty as this one.

jenabrady91's picture

Not always a massive fan of chicken thighs but really enjoyed this and was simple and quick, perfect for a healthy tea after work!
Served ours with sweet potato mash and swapped the frozen peas for mangetout.

EmmaCatterson's picture

Really tasty yet so simple. This is definitely a winner in my house.

WB's picture

Easy and tasty supper dish, I think next time I'll use chicken thighs with bone in, which will make it more economical for an everyday meal. If serving for a guest meal again , I'll be tempted to add some wine/mushrooms/extra creme fraiche to dress it up a bit.

fanmail's picture

Yum. Used unsmoked bacon cos I find smoked is a bit much for my two year old. As a result needed some seasoning (post getting-2-year-olds-dinner-out, of course). Shouldn't be as good as it is considering how simple it is, but really yum.

lemoore's picture

I personally found this rather sickly and probably won't make again. Perhaps some mushrooms and less creme fraiche?


Questions (2)

eydmann's picture

Whereabouts on each recipe does it say whether you can freeze?

eydmann's picture

Where in the recipe does it say whether you can freeze or not?

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