French-style chicken with peas & bacon

French-style chicken with peas & bacon

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(97 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

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Comments

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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

dhurdiss's picture
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Tried this last night, added extra clove of garlic and button mushroom, really tasty winter warmer, may need to drain chicken before adding stock - had to thicken up sauce before serving - will use again.

vickpole's picture
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Loved this dinner!! I added a bit of white wine to the sauce and only added 200g of peas which I think was more then enough. It was really really tasty and I didn't find the sauce runny at all. I served it with rice and steamed veg. Definitely worth doing.

norafarren's picture
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Was nice but quite heavy

perzian's picture
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This was a good looking quick and easy one to prepare.
I used double cream because thats what I had in my fridge at the time. My husband loved it and I would make it again but as im not a lover of the smoked bacon, the next time I make it I will be trying it with normal bacon instead to suit my own taste. I served it with boiled rice. Very nice indeedy!
Deffinately worth a try.

tompsett's picture
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really simple to make but really tasty too!

georgeb74's picture
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Really gorgeous - even my 4 year old and 6 year old loved it! Served with basmati rice to soak up all the lovely sauce (though I did add cornflour as others suggested).

thespecialk's picture
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Extreamly easy to make & very tasty! Other comments said the sauce was very thin. To solve this I chopped up chicken breasts into small pieces and covered them in seasoned flour (thyme, salt, pepper, basil). Then fried it off as normal. It needed about 600ml of stock but the sauce was lovely & thick & full of flavor!

sukieduke's picture

Just made this for our midweek evening meal. It was delish! Made it as recipe said but thought next time I may replace peas with sheeled fresh broad beans - or half peas half broad beans perhaps!! Some people have said the sauce was thin but I didn't find that. It was creamy and delicious. The chicken was moist and I will definitely make this again. Thanks GF!

matt66's picture
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Loved this recipe, easy to cook and prepare, dare i say it went down well simply with some french fries. Recommended if you like creamy chicken dishes.

rmitter3's picture
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add a 1/2 of heavy cream instead of creme fraiche, and tarragon to be truly french

shirls1's picture
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Delicious. The whole family loved it. I thickened the sauce by coating the chicken thighs in plain flour before browning.

alisondefries's picture
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This was delicious. I made it with a little extra sauce and then added some cooked new potatoes for the last 4 mins.
Whole family enjoyed it. Will definately make again.

apolloxxl's picture
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was tasty, but looked like a pile of green poop.
not sure how to make it look nicer.
used corn flour to thicken, by the way.

rosey1's picture

This is a firm favourite - so tasty and so easy

kuifke's picture
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Very tasteful. Served with plain rice

karenneglia's picture
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Really tasty, I found the sauce a bit runny (I was serving with roast potatoes) so I added some flour to thicken it up. Gorgeous!

caroline74's picture
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Very tasty! As people did above, I added white wine and some thyme. Didn't find the suace too watery. I did reduce it quite a bit before i put in the cream. Had it with buttery mash. Mr Oliver gave it the thumbs up. Will cook it again!

mikeryan82's picture
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This was great, i chose to casserole the dish for a couple of hours to soften the chicken up & then finish on the hob. Excellent

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