French-style chicken with peas & bacon

French-style chicken with peas & bacon

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(92 ratings)

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Cooking time

Prep: 10 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
379
protein
51g
carbs
7g
fat
16g
saturates
7g
fibre
4g
sugar
3g
salt
1.6g

Ingredients

  • 6 rashers smoked streaky bacon, chopped
  • 8 skinless, boneless chicken thighs
  • 2 garlic cloves, thinly sliced
  • 1 bunch spring onions, roughly chopped
  • 300ml hot chicken stock
  • 250g frozen peas
  • 1 Little Gem lettuce, roughly shredded
  • 2 tbsp crème fraîche

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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.

Recipe from Good Food magazine, June 2010

Comments, questions and tips

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Comments

Show comments
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
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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
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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
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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
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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
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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
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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?

lilly-anne's picture
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One of our all-time favourite recipes! So simple and perfect every time, have even passed it round to people at work and have never come across anyone that doesn't love it..

99stacey's picture

Really delicious - full of flavour!

I also added 1 leek at the same time as the spring onions which i would highly recommend.

macskitchen's picture
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Thumbs up from my diners. Used egg noodles to accompany, as recommended by another boarder. Only used 100g of peas, 250 would be far too much imo, but used 3 tbsp of creme fraiche.
Yet another recipe which will get a reprise!

webcharger's picture
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Made this a lot and is a favourite in my house. Lot's of flavour's come pouring out. I served this up with roast potatoes and it's the best all round. Tip with roast potatoes - On about 30 mins cooking take them out the oven and use a potato masher and squash them down so they split a bit and flatten out not too much though, then put back for the other 15 mins. You won't taste any better honest..

drurye's picture
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Just cooked this tonight for the first time and really enjoyed it. Would perhaps cook it with slightly less bacon next time as found it quite salty but overall was delicious. I used chicken breasts instead of thighs and worked nicely.

emmaloudrew's picture

Made this dish for the family and everyone enjoyed it. I used weight watchers low fat creme fraiche as I am on a diet and also added some tarragon which gave it great flavour. Found the sauce a bit thin so used a small amount of cornflour to thicken. Served it with wild rice and sugar snap peas. Will definitely make this one again and may also add some mushrooms. A great recipe for those doing slimming world.

julesthenorweegie's picture
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Deliciously creamy, definitely left me with a smile on my face whenever I tried making this. Aaaaand I reckon I've got to make it again in the near future, for sure!

emilyshort's picture
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Loved this dish. I served it with mash, and thought the sauce was fine - although maybe needed a bit more of it! Will definitely do this one again!

splodgemeister's picture
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This didn't look like much whilst cooking but appearances can be deceiving because it tasted gorgeous!! I completely forgot previous comments about thickening the sauce but even though the end result was a bit runny it was plate-licking good! I did think the amount of peas was a bit high but as I love peas (& add them to nearly everything) I really didn't mind! I will make this dish again and again. Nom nom nom!!

babychops25's picture
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Lovely!!! Have made 3 times now, but I do add corn flour, less peas and leave out the little gem. Its a new fave!

kelh76's picture
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PS I also used chicken legs - with skin and bones intact. Cheaper than buying boned/skinned chicken portions. Probably also added to the flavour of the dish

kelh76's picture
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Have made this twice now. Easy and tasty. Coated the chicken in flour before browning to add substance to the sauce. Substituted some of the stock with white wine. Used savoy cabbage instead of lettuce, to use it up. Left out the spring onions the second time - didn't make any difference to be honest. Added mushrooms the first time. Stirred in a bit of natural yogurt instead of creme fraiche, as that's what I usually have in my fridge. Served with mashed or boiled potatoes. Good "storecupboard" dinner and easily adaptable to what you've got knocking around in the fridge - Would make again

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