French-style chicken with peas & bacon

French-style chicken with peas & bacon

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(123 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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catie74
25th Apr, 2017
A good all round family recipe. Make the sauce slightly thicker and serve with rice and green beans or asparagus (or both)
16.59
21st Apr, 2017
3.8
This is a favourite in our family though the dish has evolved slightly now in that I add a tablespoon of mild curry powder to give some warmth to the sauce and also some cornflour to thicken it up slightly so not so runny.
bacon-n-egg
28th Jul, 2016
5.05
Used bone in skin on thighs and browned well, onion, fatty bacon, home grown peas and lettuce. Addition of tarragon and fresh parsley. Cooked 40 mins. Only had fresh cream too. Looked fresh and summery. Went down a treat with all the family. Children loved it. Will make again def need a glug of wine though.
Delibitch
21st Jun, 2016
3.8
Very nice dish. Reduced the amount of stock as advised by other comments. Added more garlic (personal preference). Served with potato wedges. Might add a splash of white wine next time.
hanszinderfaan's picture
hanszinderfaan
5th May, 2016
3.8
Enjoyed this today. Only variation was a challot in place of the spring onions, also served alongside some sliced jersey royals as on its own it did not look much. I notice that the recipe does not suggest any seasoning and did not use any however the OH said she felt it lacked seasoning. This is one recipe we will be using again but with slightly less fluid
sfolega
11th Apr, 2016
5.05
This was really yummy although I changed some of the ingredients. I used half fat creme fraiche, added new potatoes, carrots & mushrooms. I didn't add the lettuce or the peas & I didn't have any spring onions so I just used a normal onion, chopped. I think next time, I would use chicken breast instead of thighs though (just a personal preference). Will definitely be making again - a lovely, quick & easy one pot meal!
pennyclark's picture
pennyclark
29th Feb, 2016
This was really tasty, despite my husband complaining about the idea of adding lettuce, he really enjoyed it too :) we ate it with rice and I added a leek and sweet corn and reduced the stock to 200ml
galewitts
20th Oct, 2015
5.05
Gorgeous! I used cubed pancetta and smoked garlic instead as I had to hand. Also, had peas from garden and used chicken breast (chopped in half). Can highly recommend and will certainly make again. Served with boiled rice and used stock pot for chicken stock. Nothing left on plates -yes a lot of liquid but soaked up with rice and leftovers could be soup with bread!
iulia
21st Sep, 2015
3.8
I made this tonight, with a few twists. I got chicken thighs with bone. I added small button onions, and small mushrooms. I coated each piece of chicken with flour before frying it (6 min on each side), then took the chicken out and cooked the halved button onions and mushrooms until the onions softened, added garlic for 30sec, then added the chicken and bacon back, 300ml of stock, and about 100ml of white wine, a bit or tarragon, a bit of thyme, and a bay leaf (and a bit of salt, I like my salt!). I let it all simmer for 40min, then took out my portion and added peas and boiled it for another 5 min (my other half does not eat peas), and finally added cream to my portion just before serving. I saved it with mash, and bread for the leftover juices. It was very very nice. If I were to change something, I would leave it a bit more to cook, perhaps 1 hour (the chicken was cooked through, no problem, but I would have liked it to fall off the bone), and I wouldn't bother with the peas. A lot of liquor leftover, but I'm already thinking of reusing the excess tomorrow by poaching eggs in it, and serving with fresh bread. Yummy!
carriethesnail
22nd Jul, 2015
Great recipe, fed my family of four easily! However, a lot of extra sauce, would go well with mash potatoes to soak up some of the excess while retaining the flavour.

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eydmann
6th Oct, 2014
Whereabouts on each recipe does it say whether you can freeze?
eydmann
6th Oct, 2014
Where in the recipe does it say whether you can freeze or not?
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