French-style chicken with peas & bacon

French-style chicken with peas & bacon

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(114 ratings)

Prep: 10 mins Cook: 30 mins

Easy

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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Ingredients

  • 6 rashers smoked streaky bacon, chopped
  • 8 skinless, boneless chicken thighs
  • 2 garlic cloves, thinly sliced
  • 1 bunch spring onions, roughly chopped

    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

    Peas

    p-ees

    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

Method

  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 (121)

jeanius's picture

Lovely, lovely dish, followed recipe almost exactly, used half fat creme fraiche and added a handful of sliced mushrooms that were lurking in the bottom of the fridge. This recipe is a keeper.

christine4's picture

Wonderful - I dusted the chicken with flour before browning as suggested and added some dried tarragon to the stock. The result was a lovely sauce with no need to add corn flour. I served it with garlic and rosemary roasted new potatoes which complimented the dish beautifully.

thecherub's picture

I thought this was deceptively delicious. So tasty and not complicated at all, not even calorie laden although it tastes so. Will definately make again. High recommended. Oh and I followed the recipe exactly and served with mash.

Jemma42's picture

I love to cook this for my family and friends, I've never cooked it and had someone not like it as of yet and I've been doing this one for 3-4 years! I like to serve it with new potatoes boiled in the pan and homemade dumplings added to the pot 5 mins before the end! Absolutely love this dish!

burmarose's picture

Super recipe. Love the crispy texture of the lettuce. The sauce is light and perfect for serving with a fluffy baked potato to mop up all the flavour.

allisonh71's picture
5

A regular for some time in our house. My partner and three year old love it too. Tasty, quick, easy - everything you want from a midweek meal.

stephlikestoeat's picture
5

Cooked this last night and it went down an absolute dream! Used cabbage instead of baby gem and cream instead of creme fraiche (naughty) and added some parsley... so delicious. The sauce is thin but I thought this was great as it made the meal lighter and was great mopped up with some mash. Firm favourite in my house.

susanholden's picture

made this tonight and really enjoyed it. I followed the recipe and also put a few sliced mushrooms in and served it with mashed potato.

carrow's picture
5

this dish was very easy to make and very nice I used pancetta instead of the bacon because i had it in, Ive made it twice now 1 with chicken stock and the other with veg stock, both tasted equally good.

aniaetza's picture
5

I love it!! I cook it quite often now as everybody loves it so much!! very tasty ;-)

sciberras's picture
5

You have got to try this recipe! A firm fave. The lettuce was a nice touch and adds to the dish. We serve with warm crusty bread and I only put a tiny bit of crème fraîche if any in.

claire0115's picture

Tastes great, added a bit more stock, white wine, a little corn flower and some parsley. Will definitely be a new mid week favourite!

heatherbrae's picture

it says that you can freeze this , can I ask at which stage, and what are the reheating instructions?

struth42's picture
4

I also added a little flour to thicken the sauce. I swapped the bacon for smoked goose, didn't add cream, seasoned with black pepper and it was really lovely. Very pretty too and will definitely make again.

hughol's picture
4

This was really tasty, I served it on rice pasta and it was a really easy, midweek supper. I used pancetta and cooked for longer in a low oven before adding the lettuce, peas and creme fraiche (I used half fat). Like others I thought the sauce was too thin so thickened it with cornflour before adding the final ingredients.

elizabethdavies's picture
4

I cooked this for the first time this evening and really enjoyed it. Very simple recipe which produced moist chicken and flavoursome sauce. It was purse friendly too which is always a bonus for a mid-week meal. I think next time I cook this dish I will serve it with buttery mashed potato rather than rice as it absorbed a little too much of the sauce once on the plate.

jacota's picture

Totally delicious, hubby and 3 kids enjoyed - that doesn't happen very often! Will def make again soon

bellamyz's picture
5

Great recipe, I used half fat creme fraiche and added green beans and mange tout to up the veg count, served with plain rice. I'm on weight watchers and was a good recipe to use - used chicken breasts instead of thighs, still plenty of flavour and not at all dry. Will definitely make again.

jennydot1's picture
5

Great, easy, cheap meal with lots of flavour for relatively few ingredients. I actually loved that the sauce was thin (I see some others didn't) as it made for a nice, light, everyday meal rather than a richer, once-in-a-while dish. I replaced the lettuce with savoy cabbage (cooking for a little longer) and served with boiled rice. Highly recommended.

cath74's picture
4

Really tasty, went down well with my fussy 4 year old! I coated the chicken with seasoned flour before browning as suggested here. I would like to make it again with bone-in thighs, anyone know how much longer I would need to cook it?

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