French-style chicken with peas & bacon

French-style chicken with peas & bacon

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(125 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, questions and tips

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12th Mar, 2012
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.
9th Mar, 2012
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!
21st Dec, 2011
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!
14th Dec, 2011
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!!
4th Dec, 2011
Lovely!!! Have made 3 times now, but I do add corn flour, less peas and leave out the little gem. Its a new fave!
25th Nov, 2011
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
25th Nov, 2011
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
3rd Nov, 2011
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.
5th Oct, 2011
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.
21st Sep, 2011
Was nice but quite heavy


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