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)

cath74's picture

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

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

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

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

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

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

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

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

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

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

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

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

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

Was nice but quite heavy

perzian's picture

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

really simple to make but really tasty too!

georgeb74's picture

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

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!


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