French-style chicken with peas & bacon

French-style chicken with peas & bacon

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(117 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 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
    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, questions and tips

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babychops25
4th Dec, 2011
5.05
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
25th Nov, 2011
3.05
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
25th Nov, 2011
3.05
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
3rd Nov, 2011
4.05
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
5th Oct, 2011
5.05
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
21st Sep, 2011
3.05
Was nice but quite heavy
perzian
14th Sep, 2011
4.05
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
29th Aug, 2011
4.05
really simple to make but really tasty too!
georgeb74
29th Jul, 2011
5.05
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
26th May, 2011
5.05
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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